Conch Chowder

In heavy medium saucepan, cook onion and bacon over medium heat, stirring occasionally, until bacon is crisp. Add garlic and cook, stirring, 1 minute. Add wine and boil until reduced by about half. Stir in chicken broth, fish stock, and thyme and simmer 5 min. Peel and cut potato into 1/4″ dice and add to stock mixture. Cook, stirring occasionally, until potato is tender, about 10 min. Stir in conch and cream and simmer, stirring occasionally, 5 min. Season.

Onion 1 small, chopped fine
Bacon 4 oz, thick sliced, diced
Garlic 1 clove, minced
Wine, White 0.25 c
Stock 2 c chicken
Stock 2 c, fish
Thyme 0.5 tsp dried
Potato 1 med red
Conch 4 oz, chopped
Heavy Cream 0.66 c