Corn and Crab Chowder

140 g bacon, chopped

½ stick butter

2 stalks celery, chopped

1 yellow onion, diced

2 potatoes, diced

1 tablespoon old bay seasoning

Salt

Pepper

¾ cup flour

3 cups chicken broth

2 cups soy milk

700 g whole kernel corn

225 g. cooked lump crab meat

Heat a deep pot over medium heat, add the chopped bacon and render until crispy. Add the butter, old bay seasoning, potatoes, celery and onion and sauté for 5 minutes. Season with salt and pepper.

Sprinkle in the flour and cook for 2 minutes, stirring constantly. Stir in chicken broth and soy milk, bring to a bubble. Cream half of the corn. Add all corn to pot and cook until potatoes are soft.

Add crab meat and simmer 5 minutes.