-
Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
-
Reserve 2 tablespoons bacon fat and discard the rest
-
Heat the reserved bacon fat over medium heat in the same Dutch oven
-
Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
-
Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
-
Add vegetable stock, water and beer, bring to a boil
-
Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
-
Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
-
Stir in cream, adjust seasonings, and simmer a few more minutes
-
Taste and adjust seasonings again if necessary
-
Garnish with fresh thyme or parsley, if desired