Crab Corn and Bacon Chowder

Very easy and very delicious. Make sure you season with salt and pepper at the end because crab can be salty sometimes.

• 4 slices thick cut bacon, diced
• 3 tablespoons butter
• 1mediu m  onion, chopped
• 1 cup half & half (use heavy cream if prefer thicker)
• 2 cups fresh cooked crabmeat
• 1 can corn corn kernels, drained
• ½ teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 2 bay leaves
• 1/4 cup fresh lemon juice
• 1 medium russet potato cooked and diced (optional)
• 8 cups fish stock ( can use chicken or vegetable stock)

Cook bacon in a medium pot until just crisp. Remove from pot and drain on a paper towel. Remove all but 2 tablespoons of the bacon grease from the pot. Add butter. Sauté onion until tender, stirring frequently. Stir in cream and remaining ingredients. Bring to a boil, reduce heat and simmer for about 10 minutes until thickened. Remove bay leaves. Season with salt and pepper to taste. Add chopped bacon and parsley.