Crab chowder

For a home cook, it's a pretty luxurious thing to grab a King Crab leg out of the freezer to make CHOWDER, for heaven's sake. We've eaten an embarrassment of crab this month, all brought home by John. He purchased it at work from someone who knows someone who knows someone.  Or maybe it fell off the crab boat. Don't ask, don't tell.  

I found a delicious recipe for Crab-Corn Chowder. It would also be good substituting cooked chicken or shrimp for the crab, because it isn't every day you have a bowl of fresh crab to throw in the soup pot. 

3-4 slices of bacon, chopped
1/2 cup onion or 1 shallot, chopped
1/2 cup celery chopped
1 jalapeno chopped
1 can chicken broth
3 tbs. flour
1 potato, diced
1 small package frozen corn (I used Green Giant Niblets with Butter Sauce- yum)
2 cups (more or less) cooked crab or chicken
1 cup half n' half
2 tbs. chopped parsley
Salt and pepper to taste

Cook the bacon until crispy, then drain the fat except for a tablespoon.  Add the onion, celery, pepper and potatoes and saute for several minutes.  In a bowl, whisk the flour into the chicken broth, then add to the pot and simmer until the vegetables are tender. Add the frozen corn.

 Bring to a boil again, then stir in the parsley, cream and crab (chicken.) Heat gently, and serve.