CRAB, CORN AND ARTICHOKE CHOWDER

Artichoke hearts, quartered (reserve the liquid)
Dices potatoes
Jumbo lump crab meat
1 Tbs. Minced Garlic
1 Bunch diced scallions
8 oz. Heavy Cream
4 Dashes Tabasco Sauce
6 oz. Sherry
1 Each Diced yellow onion
2 Dashes Worcestershire sauce
1 Each red pepper diced
1 pint Chicken Stock
1 Cup Corn (cut off the cob)
1 Each Bay leaf
1/4 stick whole butter
1 Tsp. Fresh Thyme, diced
Finely Chopped parsley
Stax Seasoning to taste
Roux

Sauté onions, scallions, and garlic in clarified butter. Deglaze with the sherry, away from heat, and then return pan to heat. Add red peppers, artichokes and liquid. Add chicken stock, potatoes, corn, bay leaf and seasoning. Then add crabmeat and thicken with roux. Add the heavy cream and reduce the heat to low. Add parsley and continue to stir. Whisk in the whole butter and serve immediately.