Crab & corn chowder II

Bacon	6 slices
Celery ribs, diced	2
Bell pepper, green, diced	1
Onion, diced	1
Jalapeño pepper, seeded, diced	1
Chicken broth	32 ounces
Flour, all-purpose	3 tablespoons
Corn kernels, fresh	3 cups
Crabmeat, fresh, lump, drained, picked	1 pound
Cream	1 cup
Cilantro, fresh, chopped	¼ cup
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon

1. In a large Dutch oven over medium heat, cook bacon for 8 to 10 minutes, or until crispy.
2. Remove bacon and drain on paper towels; reserve 2 tablespoons drippings in the Dutch oven.
3. Sauté celery, peppers, and onion for 5 to 6 minutes, or until tender.
4. Whisk together broth and flour until smooth; add to vegetables.
5. Stir in corn.
6. Bring to a boil; reduce heat, and simmer, stirring occasionally, for 30 minutes.
7. Gently stir in crabmeat, cream, cilantro, salt, and pepper; cook for another 4 to 5 minutes, or until heated thoroughly.
8. Serve warm with crumbled bacon and oyster crackers.

Recipe from Southern Living 1001 Ways to Cook Southern.