Souper Bowls | Virginia Living

Ingredients

• 6 tablespoons butter
• 3 ribs celery, sliced
• 1 medium onion, chopped
• 3 tablespoons flour
• 3 cups chicken stock
• 3 cups half and half
• 2 ¼ cups roasted and salted Virginia peanuts, divided
• salt and pepper to taste
• 6 slices bacon, chopped
• ½ cup diced celery (approximately 2 ribs)
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 jalapeño, seeded and diced
• 1 medium onion, diced
• ¼ cup flour
• 1 quart strong chicken stock
• 10 ounces frozen corn, thawed
• 1 pound freshly picked crab
• 1 cup heavy cream
• ½ to ¾ teaspoon salt
• ½ teaspoon Old Bay seasoning, optional
• black pepper, freshly ground