Crab And Corn Chowder - cooking recipe

Ingredients

2 cans crabmeat
1 can sweet corn
1 qt. and 1 pt. half and half cream
1/2 stick butter
3 strips bacon
1 small onion, chopped
1 stalk celery, chopped
1/2 bag diced or pearl potatoes (in produce, vac seal bag)
2 Tbsp. flour
salt
pepper
parsley

Preparation

Fry bacon to crisp; set aside.
Leave about 2 tablespoons fat in pan.
Add butter; melt.
Saute (low) onion and celery 3 to 5 minutes.
Add flour.
Stir to mix.
Cook 1 minute on low.
Add half and half.
Bring to a boil.
Keep stirring then reduce to simmer (must boil to thicken).
Add crabmeat and corn (water and all) then add potatoes.
Salt and pepper to taste.
Simmer between 1/2 hour to 1 hour.
Stir often.
Just before serving, stir in crumbled bacon.
Garnish with parsley.