Corn and crab chowder

There's a nip in the air and it's time for soup. This is one of my favorite recipes. It's a summer soup but with the ability to get the ingredients year round this soup is good any time. I got this out of Crazy for Crabs by Fred Thompson. Everyone always requests this recipe from me.

4 strips apple wood or hickory smoked bacon, diced
1 cup finely chopped yellow onion (I use Vadalia)
1 Tablespoon unsalted butter
1 tablespoons gravy flour (Wondra)
6 Cups reduced sodium chicken broth
1 Teaspoon Chesapeake Bay seasoning (I use a Tablespoon)
1/4 teaspoon dried oregano
One 14.5 ounce can creamed corn
3 cups peeled and diced russet potatoes
4 cups fresh corn kernels ( use frozen white nibblets when corn is out of season)
1 pound crabmeat (claw or special, not lump)
1 cup heavy cream or half and half

1) place the bacon in a 5 quart soup pot and cook over menium heat, stirring, until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to paper towels to drain.

2) Add the onion and butter to the bacon grease and and cook slowly, stirring a few thimes, until translucent, 5 to 7 minutes. Stir in the flour and cook for 5 minutes. Stirring, add the chicken broth, then the Bay seasoning and oregano. Bring to a boil, reduce the heat to mekium-low, and simmer for 10 minutes. Pour in the creamed corn and cook for 10 minutes. Add the potatoes and cook for 10 minutes. Stir in the fresh corn and crabmeat and cook for 5 minutes. Add the cream and heat the soup to a simmer. Continue to simmer for 5 minutes; do not allow it to come to a boil.
Serve using reserved bacon for garnish.

I hope you'll try this yummy soup.