4-6 slices bacon
2 med onions, chopped
6 stalks celery, chopped
1 large green pepper, chopped
1 block butter
3 heaping tbsp. flour
1 tsp. crushed garlic
6 cups chicken or beef stock
2 cups creamed corn
2 cans cream of potato soup
4 grated carrots
1 lb. crabmeat
1 qt. half & half
basil to taste
red, white, and black pepper to taste
salt to taste

Fry bacon, saving drippings. Add onions, celery, bell pepper and butter to some of the drippings. Sauté for 10 minutes. Add flour and stir until blended. Add corn, soup, garlic, stock and carrots. Simmer 1-1/2 hours; then add crabmeat and half & half. Simmer 30 minutes longer. Add seasonings.