CRAB AND CORN CHOWDER

Steps:

• CHOWDER BASE using large soup pot: 1. saute bacon, onion, celery until soft and brown. Drain one-half fat 2. add clams (including liquid in can), chicken stock, tomatoes. Simmer for 30 minutes. Make sure to deglaze bottom of soup pot with wooden spoon to get all the bacon, onion, and celery rendering. 3. add barley and simmer for 30 minutes 4. add Chardonnay, Marsala, water, smoke, worchestershire, cayenne pepper, Kitchen Bouquet, Old Bay. Simmer for 1 hour. 5. remove from heat and let cool 6. using strainer spoon remove all solids and puree. return puree to pot. You now have the Soup Base. Store in refrigerator for up to one week, or freeze up to six months. When ready to serve: 1. Combine Soup Base with heavy cream and chicken broth. 2. Heat using double boiler method 3. 15 minutes prior to serving add crab, scallops, and corn. Heat through. 4. Serve with garnish of fresh chopped celantro