Corn-And-Crab Chowder

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Southern Living


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6 bacon slices

2 celery ribs, diced

1 medium-size green bell pepper, diced

1 medium onion, diced

1 jalapeƱo pepper, seeded and diced

1 (32-oz.) container chicken broth

3 tablespoons all-purpose flour

3 cups fresh corn kernels (6 ears)

1 pound fresh lump crabmeat, drained and picked*

1 cup whipping cream

1/4 cup chopped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon pepper

Oyster crackers

Garnish: chopped fresh cilantro

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