Clean the conch thoroughly. Cook until tender and dice it into small, bite-sized pieces. Strain and reserve the conch water.

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.

Add the coconut oil to the bacon fat and heat until melted.

Add the diced onions and cook until translucent, about 5 minutes.

Stir in the minced garlic and chopped carrots. Cook for another 2-3 minutes.

Add the diced conch to the pot and cook for about 5 minutes, stirring occasionally.

Stir in the tomato paste and cook for 2 minutes to remove the raw taste.

Pour in the conch water and heavy cream or evaporated milk, stirring to combine.

Add the bay leaves and thyme.

Season with salt and pepper to taste.

Bring the mixture to a simmer, then reduce heat to low and cook for about 15 minutes, stirring occasionally.

Add the diced potatoes and continue to simmer for 15-20 minutes, or until the potatoes are tender.

Check broth levels, and seasonings and adjust if necessary.

Remove the bay leaves before serving.

Ladle the chowder into bowls and garnish with your desired topping (green onions).

Serve hot, preferably with some crusty bread on the side.