Ingredients

• 4 slices bacon, chopped
• 1 celery rib, finely diced
• 1/2 medium onion, diced
• 1/2 red bell pepper, diced
• 1/2 jalapeno, seeded and diced
• 2 tablespoons all-purpose flour
• 3 1/2 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 3/4 cups whipping cream
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 12 ounces fresh lump crab meat, picked over
• chopped fresh cilantro
• oyster creackers

Directions

1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.

2. Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.

3. Add the flour and cook for 1 minute, stirring it in well.

4. Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

5. Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.

6. Serve topped with bacon, cilantro, and oyster crackers.

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