Summer crab soup | Some Natalie's corner of the internet

Ingredients

• About a quarter pound of pork belly or 6-ish strips of thick bacon, chopped
• A few ribs of celery, diced (about a cup)
• 1 red or yellow bell pepper, diced (about a cup)
• 1 small yellow onion, diced (about a cup)
• 1 tablespoon butter (optional, depending on the fat rendered from the pork)
• 1 tablespoon all-purpose flour
• 1 tablespoon Old Bay seasoning (adjust to taste)
• 2 cups whole milk
• 2 cups cream
• 0.5 cup dry sherry
• 2.5 cups freshly cut corn (or frozen, if out of season)
• 1 pound jumbo lump crabmeat
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 bay leaf, optional
• Salt and pepper to taste