Crab & corn chowder

Green onions, chopped	3
Poblano chiles, peeled, seeded, roasted, and sliced	1
Celery, finely chopped	2 stalks
Corn, yellow	16 ounces
Crab meat	½ pound
Bacon drippings (or butter)	2 tablespoons
Chicken stock	½ cup
Garlic, chopped	2 teaspoons
Black pepper, freshly ground	1 teaspoon
Red pepper, crushed	½ teaspoon (or to taste)
Parsley, dried	1 tablespoon
Celery seed	1 teaspoon
Bay leaf, whole	2
Butter	4 tablespoons
Milk, whole	1 pint

1. Heat bacon drippings (or butter), and then sauté onions, poblano, celery, and garlic until browned.
2. Add stock, butter, crab meat, corn, herbs and spices; bring to a boil.
3. Reduce heat, and simmer for 10 minutes.
4. Add milk, and return to a near boil before removing it from the heat.
5. Remove bay leaves; serve.

This dish comes with special thanks to my neighbors, John & Elisa, who were kind enough to supply the freshly caught crab. As John says, Merry Crabmas!