Sheryl's Corn and Crab Chowder

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve drippings. Cool, crumble, then set aside with drippings.

Meanwhile, heat clarified butter in a large pot over medium heat. Add onion, celery, bell pepper, and garlic; cook and stir until onion softened and turned translucent, about 10 minutes. Add white wine and brandy; bring to a simmer. Season with Worcestershire sauce, basil, white pepper, thyme, and cayenne pepper. Add potatoes and corn, then add chicken stock; bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

Meanwhile, melt 1/2 cup butter in a small saucepan over medium-low heat. Stir in flour; cook, stirring constantly, until flour turns peanut butter in color, about 10 minutes.

Stir flour mixture into soup, then stir in heavy cream and half-and-half until smooth; stir in shrimp, bacon, and drippings. Return to a simmer over medium-high heat; cook until shrimp are no longer translucent in the center, potatoes are tender, and soup has thickened, about 15 minutes. Season with Creole seasoning; stir in crabmeat.