Crab and Creamed Corn Soup

Dice bacon and cook on low heat in a heavy soup kettle until almost all the fat is rendered.

Pour off rendered fat and add corn, pepper, celery, onion, bay leaves and water.

Cook, stirring often, for 10 to 15 minutes.

In a saucepan, melt butter and stir in the flour; when bubbly, add milk, stirring constantly.

Cook, continuing to stir, until steaming hot; add corn mixture and crab. Mix well and season to taste with salt, pepper and Tabasco.

Cook and stir 15 minutes more.

Serves 4.