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.