Exotic Curry Conch Chowder

Clean and rinse the conchs thoroughly under cold water, then place them in a large pot of salted water and bring to a boil over high heat.

Boil the conchs until tender, approximately 20-25 minutes, then drain and let cool slightly before removing the meat from the shells.

Once cooled, chop the conch meat into bite-sized pieces, discarding any tough portions or the central vein.

Dice the large onion into small, even pieces for consistent cooking throughout the chowder.

Melt the butter in a large pot over medium heat, then add the diced onion and sauté until translucent, about 5 minutes.

Stir in the curry powder and thyme, cooking for about 1 minute until fragrant, being careful not to burn the spices.

Add the tomato paste to the pot and cook for 2 minutes, stirring constantly to combine with the butter and onion mixture.

Pour in the fresh tomatoes (or stewed tomatoes), cream, and chopped conch meat, then add the bay leaves and sugar.

Bring the chowder to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for about 10-15 minutes, allowing the flavors to meld.

Taste the chowder and adjust seasoning as needed, then remove the bay leaves before serving in bowls.