SEAFOOD AND CORN CHOWDER

Steps:

• In a six quart saucepan, melt the butter over medium heat and add the diced bacon. When bacon is crisp, add the diced onions and bay leaves. Cook until onions are translucent then add the flour. Stir until the flour is the color of light brown. Add the clam juice and with a wooden spoon scrap the bottom of the pan to remove all the yummy bits that the bacon and onions left behind. Add the water and the reserved liquid from the canned clams then add the potatoes. NOTE: at this point if you are using fresh corn, add the corn kernels and the corn cob to the saucepan also for added flavor. Cover and cook until potatoes are fork tender. Add the fish. Cook for 2 minutes and then add the clams and crabmeat. Stir gently and add the Half and Half. Let chowder come to a low simmer and heat thoroughly. Add salt and fresh cracked pepper to taste. Serve in a hollowed out bread bowl