Corn-and-Crab Chowder

This creamy corn and crab soup is a hearty, soothing dish, perfect for cold autumn and winter evenings.
Bake the bacon in a roasting pan over medium heat for 8-10 minutes or until crisp; remove the bacon and pat dry on paper towels, leaving 2 tablespoons of the roasting pan filling. Crumble the bacon.Saute the celery and the next 3 ingredients in the hot sauce for 5 to 6 minutes or until tender.Whisk together the broth and flour until smooth. Add to the celery mixture. Add the corn. Bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes. Carefully add the crab meat and the next 4 ingredients; cook for 4-5 minutes or until completely warmed through. Serve warm with crumbled bacon and oyster crackers. Decorate if desired.* you can substitute 1 pound of peeled cooked shrimp or sliced chicken.