Chanterelle, Corn and Haddock Chowder with Crabmeat and Cream

Excellent for lunch when there is unexpected company.

For 4-6 servings:

Go down to the upright freezer, where “ready to eat,” items are stored. Extract:  the last qt. of Haddock, Corn and Crab Chowder with Chanterelles, 1 qt. Succotash (Black Mexican corn and Dr. Martin lima beans), 1 qt. of something labeled “Chicken and Corn stock, strong flavor, thin texture,” and 1 1/2 c. Chanterelle Cream Sauce.

Combine and heat. Decide more chanterelle is needed. Go back down to the mushroom section and get a little bag of Chanterelles in Butter. Add. Reheat. Serve topped with shredded lettuce and minced scallion.

In other words

Ladies and Gentlemen, Start your freezers!