Conch Chowder

1/4 cup diced bacon
1 garlic clove
1/2 thyme sprig
2 celery stalks, sliced finely
1/4 cup tomato paste
salt and pepper to taste
2 finely chopped onions
1 teaspoon paprika
2 medium green pepper, diced
2 potatoes, diced
1 pound conch meat
1 28 ounce can of diced tomatoes
1 cup water to thin broth

In a Dutch oven, fry bacon until golden brown. Drain. Add peppers, celery, onions, thyme, and garlic. Cook until soft. Add tomatoes, tomato paste, water, conch, and potatoes. Bring to a boil. Add enough more water to cover mixture. Simmer for 25 minutes. Return bacon to pot. Make sure there is always sufficient water in pot. Serves 4 -6.