Conch Chowder

• 14 cup salt pork, finely diced or 14 cup bacon
• 2 yellow onions, finely chopped
• 1 garlic clove, minced
• 1 sprig fresh thyme
• 2 green bell peppers, cored, seeded and diced
• 2 celery ribs, sliced crosswise
• 1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) canwhole tomatoes with juice
• 14 cup tomato paste
• 6 conch, pounded with a meat hammer and diced (thawed if frozen)
• 1 lb potato, peeled and diced (about 4 medium red-skinned)
• salt
• black pepper, freshly ground to taste
• hot sauce (try a nice Bahamian one if you can)
• 1 dash sherry wine (optional)

1. In a 4-quart heavy saucepan, fry the salt pork until golden brown.
2. Add onions, garlic, thyme, bell peppers and celery to the pot.
3. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
4. Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil.
5. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
6. Taste and adjust for salt and pepper.
7. Add hot sauce to taste (or serve it on the side).
8. Add a splash of sherry at the end of cooking for zest, if you wish.

salt pork, yellow onions, garlic, thyme, green bell peppers, celery, tomatoes, tomato paste, conch, potato, salt, black pepper, hot sauce, sherry wine

Taken from www.food.com/recipe/conch-chowder-351418 (may not work)