1 1/2 lb. conch
1/2 lb. salt pork
2 c. onion, chopped
1 1/2 c. green pepper, chopped
1 clove garlic, crushed
3 c. diced potatoes
2 tsp. sugar
3 bay leaves
1/2 tsp. thyme
1/2 c. butter
1/2 c. flour
4 c. milk (whole or evaporated)
1/4 c. sherry
1 tsp. freshly ground black pepper

Grind or chop conch. Cut salt pork in 6 or 8 pieces. Fry salt pork over low heat. Add onions, green pepper, and garlic. Saute' until onions are transparent. Add 1 quart water to pork vegetable mixture. Simmer about 1/2 hour or until pork is tender. Remove pork. Add potatoes, sugar, bay leaves and then continue simmering until potatoes are tender, approximately 20 minutes.

Melt butter in skillet, sift flour over melted butter and stir rapidly until a golden light brown, approximately 20 minutes on medium heat. Stirring rapidly, gradually add 2 cups milk to the roux. When potatoes are tender add conch. Simmer for 10 minutes. Pour roux into chowder with the remaining milk. Add sherry and fresh black pepper.