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Chapter:Soup Recipes
Section:Fish
Recipe:Conch Chowder
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Conch Chowder
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1 ham bone with little meat on it, or 1/4 - 1/2 lb. bacon cut into cubes
2 quarts water
8-10 conchs, diced or ground in food chopper (can substitute lobster)
2 onions, chopped
1 green pepper, diced
1 can tomatoes
1 can (6 oz.) tomato paste
salt and pepper to taste
2-4 bay leaves
2-4 T. thyme
2 T. coconut oil
2-4 carrots, sliced
Cayenne pepper or hot sauce to taste.

Place ham or bacon in cooking pot and add water. Cover and bring to boil, 
turn down heat to simmer. Add conch and simmer for about 2 hrs. or until 
conch is tender. Fry onion, green pepper and celery and sauté until light 
brown stirring to prevent burning. Add tomatoes and tomato paste; simmer 
for a minute or so. Add this mixture to pot with conch. Add remaining 
ingredients and simmer until vegetables are done. Note: this freezes well.

Adapted from: BahamasGateway.com: Truly Bahamian Eatin'