George'S Bahamian Conch Chowder - cooking recipe

Ingredients

3 to 4 fresh or fresh frozen conch tails
4 to 5 strips uncooked bacon or salt pork
1 Tbsp. parsley flakes
3 medium potatoes (skins on), diced
3 celery stalks (heads on), diced
2 (14 to 16 oz.) cans tomato sauce
1 (14 to 16 oz.) can whole kernel corn (not creamed) or mixed vegetables
1 Tbsp. seafood seasoning
1/2 c. finely diced onion
4 to 6 bay leaves
3 medium carrots (skins on), diced
1/2 c. bell pepper, diced
2 (14 to 16 oz.) cans whole tomatoes
1/3 c. Worcestershire sauce

Preparation

Using skinned conch tails (about 1 pound total), cut conch into strips and feed through standard meat (hamburger) grinder. Chop bacon (or salt pork); place with ground conch and chopped onion in uncovered frypan and cook over medium heat, stirring all the while until thoroughly browned.
Place browned conch mix, potatoes, green or red pepper, carrots and celery with tomato sauce, Worcestershire sauce, bay leaves and parsley flakes in 6-quart pressure cooker or lidded pot.
Add 1 to 2 cups water if mixture is too dense.
If pressure cooker is used, cook at 15 psi for 20 minutes.
If pot is used, bring to boil, then lower heat to medium-low for 1 1/2 to 2 hours or until potato and carrot cubes are tender to the fork.