Caribbean Conch Chowder

• 1 lb conch, trimmed, tenderized
• 3 tablespoons lime juice, strained
• 5 tablespoons tomato paste
• 4 slices bacon, chopped
• 3 tablespoons oil
• 1 onion, finely chopped
• 3 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1 green bell pepper, seeded, finely chopped
• 1 chili pepper, seeded, finely chopped (goat, scotch bonnet, habanero)
• 4 tomatoes, seeded, chopped
• 1/4 cup rum
• 1 lb potato, peeled, diced
• 1 bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon Tabasco sauce
• salt, to taste
• pepper, to taste
• 1/4 cup cilantro, chopped fresh

1. Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
2. Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
3. Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

conch, lime juice, tomato paste, bacon, oil, onion, celery, garlic, green bell pepper, chili pepper, tomatoes, rum, potato, bay leaf, thyme, tabasco sauce, salt, pepper, cilantro

Taken from www.food.com/recipe/caribbean-conch-chowder-372378 (may not work)