Flavorful Crab and Corn Chowder

FLAVORFUL CRAB AND CORN CHOWDER
6 bacon slices, chopped
1 red bell pepper, chopped
1 yellow onion, chopped
2 celery stalks, chopped
1 jalapeno, seeded, minced
4 c. chicken stock
¼ c. flour
3 c. fresh corn kernels (about 6 ears)
1 lb. fresh lump crabmeat, drained, picked over
1 c. heavy whipping cream
Kosher salt, Old Bay seasoning, black pepper to taste
½ c. chopped fresh cilantro or parsley (extra for garnish)
Oyster crackers or your favorite

1. Cook bacon in Dutch oven over medium heat, stir occasionally, until crispy. Drain bacon on paper towels. Reserve 2 T. drippings in Dutch oven.
2. Add bell pepper, onion, celery and jalapeno to drippings. Cook, stir occasionally, until slightly softened, about 3-4 minutes.
3. In medium bowl, whisk together stock and flour until smooth.
4. Stir stock mixture and corn into mixture in Dutch oven.
5. Bring to a boil. Reduce heat to low, simmer, stir occasionally, about 20 minutes.
6. Gently stir in crabmeat, whipping cream, salt, Old Bay seasoning and pepper, to taste.
7. Cook, stir often, until crab is heated through.
8. Stir in cilantro or parsley.
9. Divide chowder among bowls, top with bacon and garnish with extra cilantro or parsley. Serve with your favorite crackers or even hot bread.