McT's Conch Chowder

• 2 large onions diced
• 1 each sweet red bell peppers diced
• 2 large potatoes peeled, cubed
• 6 ounces bacon diced
• 15 ounces tomato puree (passata)
• 8 ounces clam juice
• 8 ounces tomatoes, canned canned, diced
• 2 pounds conch diced
• 1 tablespoon salt
• 1 tablespoon thyme
• 2 teaspoons black pepper
• 1 each bay leaves crushed
• 2 ounces red hot pepper sauce
• 1 each jalapeno pepper diced

1. Saute bacon until soft-cooked; add green peppers and onion to skillet and saute to al dente stage.
2. Place in a large pot and add tomato puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot sauce, and conch.
3. Bring to a low boil for 15 minutes, then simmer for 1 hour.
4. To hold until serving time, cool to room temp- erature and refrigerate.

onions, sweet red bell peppers, potatoes, bacon, tomato puree, clam juice, tomatoes, salt, thyme, black pepper, bay leaves crushed, red hot pepper, jalapeno pepper

Taken from recipeland.com/recipe/v/mcts-conch-chowder-42427 (may not work)