CRAB AND CORN CHOWDER

CRAB AND CORN CHOWDER image

Yield 14 to 16 8 oz bowls

Number Of Ingredients 22

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CHOWDER BASE
1 pound Thick Cut Bacon, chopped to half inch
2 heads Celery Hearts, chopped
3 large Sweet Onions, chopped
4 cans Minced Clams
96 ounces No Salt Chicken Stock or Broth
28 ounces Crushed Tomatoes
2 cups Pearl Barley
3 T Kitchen Bouquet
3 T Worchestershire Sauce
1 cup Chardonnay
1 cup Sweet Marsala Wine
2 cups water
2 T Old Bay Seasoning
2 T Liquid Smoke
1 t Cayenne Pepper
FINISHING TOUCH
1 QT Heavy Cream
32 ounces no salt chicken broth
1.5 pounds Backfin Crab
1 pound Bay Scallops
1 pound frozen White Nibblets Corn, defrosted

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