Crab and Corn Chowder

Crab and Corn Chowder

6 bacon slices
2 celery ribs, diced
1 medium bell pepper, diced
1 medium onion, diced (I sometimes cheap and get the prechopped mixture of bell pepper, onion, & celery in the produce section)
1 jalapeno, seeded & diced (you don't even taste it in the end)
32 oz chicken broth
3 tbsp corn starch
3 cups fresh corn kernels (I used 4 ears)
3 cups of diced potatoes (I use small red potatoes w/the skin left on)
1 lb lump crab meat (I used 3 small cans of crabmeat- it in the tuna fish section- 2 "fancy" crab and 1 lump)
1 cup whipping cream (healthy alternative: 1/2 cup fat free half & half 1/2 cup regular whipping cream)
1 can of diced tomatoes (I squeeze the juice out of them so it doesn't turn the chowder pink)
Salt & Pepper

Cook bacon in dutch oven until crisp and remove. Saute bell pepper, onion, celery, and jalapeno in the drippings. Whisk together broth and flour and add to veggies in pot. Add potatoes. Let simmer for about 15 minutes, add corn. Cook another 15 minutes. Add crab, whipping cream, salt, and pepper. Cook until warm again. Serve with bacon and oyster crackers. It'd probably be good topped with chives, too...

You'll be amazed with how much flavor this chowder has.