3 slices bacon
1/3 c. chopped onion
1 red pepper, chopped
3 tbsp. all-purpose flour
2 c. milk
1 c. heavy cream
16 oz. can whole kernel corn, drained
1/2 tsp. thyme, crushed
1/4 tsp. pepper
4 drops Tabasco
6 1/2 oz. can or frozen pkg. crabmeat, thawed, drained and flaked

In medium saucepan, cook bacon over medium-high heat until crisp. Drain on paper towels; crumble and set aside.

Cook onion and red pepper in bacon drippings, stirring, 3 minutes or until soft. Add flour; cook, stirring, 1 minute. Stir in milk, cream, corn, salt, thyme, pepper and Tabasco. Cook, stirring constantly, about 8 minutes until thickened. Stir in crabmeat and bacon. Cook, stirring, 1 minute. 4 servings.