Corn and Crab chowder

(adapted from a Rachael Ray recipe)

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
1 large or 2 small potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay
2 tsp Tony Chachere
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 1/2 and 1/2
2 cups whole milk
3 cups corn kernels, frozen or fresh
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Parsley
Crumbled bacon bits

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top as desired.

**I make this with or without crab, also sometimes sub smoked chicken. Freezes great!