DEADRISE CHOWDER
2 Tbs. canola oil
2 c. diced celery
1 c. diced Vidalia onion
¼ c. garlic and shallots (finely chopped or puréed)
2 Tbs. cracked black pepper
1 Tbs. dried thyme
2 bay leaves
1 c. diced and rendered bacon (start with 2 cups diced and reserve grease)
1 qt. strong chicken broth (or clam broth)
1 qt. half-and-half
1 c. heavy cream
2 c. diced and cooked potatoes
 2 Tbs. fresh chopped herbs such as parsley, thyme, chives, oregano
Salt to taste
¾ lb. unsalted butter
1 c. flour
Ingredients to have on hand for service
1 c. chopped fresh clams or lightly steamed clams
2 c. fresh scallop pieces
1 c. smoked or lightly roasted oysters
1 lb. fresh crabmeat
2 c. chicken or clam broth
Sauté the first seven ingredients, canola oil through bay leaves, in a 6 qt. stock or sauce pot until veggies are softened. Meanwhile, render bacon in a separate pan. Add bacon through cream and bring to a steady simmer or light boil. Add potatoes, herbs and salt and simme...