Corn-And-Crab Chowder

• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Saute celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
4. *1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.

bacon, celery, green bell pepper, onion, pepper, chicken broth, allpurpose, fresh corn kernels, lump crabmeat, whipping cream, fresh cilantro, salt, pepper, crackers, fresh cilantro

Taken from www.myrecipes.com/recipe/corn-and-crab-chowder (may not work)