Corn and Crab Chowder

From Rachel Ray via the Food Network. This is how I used a surplus of crab meat from my Uncle Bill.

Ingredients
1 Tbs olive oil
2 Tbs butter
2 potatoes, peeled and diced
2 ribs celery, choped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf
salt and pepper
1 Tbs Old Bay seasoning
3 Tbs flour
2 c vegetable or chicken stock
1 quart whole milk
3 c corn kernels (frozen works fine)
8 oz lump crab meat
for garnish: tabasco, oyster crackers, or sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. Add veggies to the pot with a bay leaf. Season with salt, pepper and Old Bay seasoning. Saute veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine.. Stir in milk and combine. Bring soup to a bubble. Add corn and cram meat and simmer for 5 minutes. Adjust seasoning and remove the bay leaf before serving with garnish.