First, in a large stock pot on med/high heat, cook bacon for 3 min. Don't drain the fat. Add butter, onions, celery, corn, potatoes and seasonings. Stir often until the potatoes start to get tender- about 10 min.
then, add flour and stir until vegetables are coated and continue stirring for a minute.
Next, add chicken stock and stir well. Let simmer for 20 minutes, covered on medium heat.
Then, add crab meat, milk and heavy cream and stir until well combined. Cook for 15 minutes covered. Remove bay leaf before serving.
One Pot Corn and Crab Chowder Substitutions:
Use fresh crab meat instead of canned.
Use shrimp instead of crab or a combination.
Use fresh or frozen corn instead of canned corn in equal amounts.
Use turkey stock instead instead of chicken
Store this soup, cooled, in plastic or glass containers in your refrigerator for up to 5 days, however, it'll lose flavor toward the 4th and 5th day. I recommend eating it within 3 days.I don't recommend freezing this cream-based soup however, it can be done and up to 3 months.