Bahamian Conch Chowder

Ingredients

 * ½ jalapeño
 * ½ red pepper
 * ½ green pepper
 * ½ Spanish onion
 * 1 potato
 * 1 lb ground conch
 * 2 roma tomatoes diced
 * ½ cup dry sherry
 * 3 oz clam base or clam juice
 * 8 fresh thyme sprigs stemmed
 * 1 bay leaf
 * ½ tbsp freshly ground black pepper

Directions

 * 1) Boil potatoes until al dente.
 * 2) Reserve water.
 * 3) Sweat vegetables until tender.
 * 4) Add conch and saute 10 minutes.
 * 5) Deglaze with sherry, clam base, and seasonings.
 * 6) Add 6 cups of reserved water, potatoes, and remaining liquid.
 * 7) Bring to a boil and remove from heat.
 * 8) To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.