2 lbs. conch
3 c. chicken broth
2 lg. onions, diced
2 cloves garlic, diced
1 green pepper, diced
1 red pepper, diced
2 tbsp. butter
8 oz. tomato sauce
6 oz. tomato paste
3 med. potatoes, diced
1 tsp. oregano
Salt and pepper (to taste)
1/4 c. sherry
Hot sauce (to taste)
Cornstarch, optional

Conch is kind of tough so the best thing to do is to put it through a grinder or pound it until tender and then cut it up in small dice or mince. In a saucepan cover conch with chicken broth and simmer for 30 minutes.

Meanwhile, cut onions, garlic and peppers into dice. Melt butter in fry pan and saute until vegetables are just soft. Add to conch and broth with tomato sauce, paste, potatoes, oregano, salt and pepper. Simmer until potatoes are tender. Add hot sauce and sherry. Stir and allow to flavor chowder for a few minutes.

For a slightly thicker chowder mix a tablespoon of cornstarch with a small amount of liquid from chowder. Stir well and add to chowder. Stir, let thicken.