Put the chopped bacon in the bottom of a medium stockpot. Cook over medium heat for about 5 minutes, until the bacon is crispy. Remove the bacon and place on a paper towel, leaving the bacon grease in the pot.

Add the celery, carrots, and onion to the pot. Cook and stir often for about 5 minutes, until they are soft.

Add the garlic and cook for 1 minute. Add the bell peppers and corn. Cook for 10 minutes, stirring often.

Sprinkle in the flour. Stir constantly for 5 minutes. Pour in the stock. Whisk everything together, eliminating any lumps.

Add the potato chunks and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.

Season the chowder with the salt and cayenne. Add the cream and crab meat.

Serve using the bacon and Old Bay chips as garnish.

Heat the canola oil in your deep fryer. *If you don't have a deep fryer, heat some oil in a skillet to 365°.

Slice potatoes paper thin. It is best if you have a mandolin slicer, but if you do not you can do it with a very sharp knife. You want the potato slice to be so thin that you can see through it a little.

When the oil is ready, drop the potato slices in. Fry until the edges begin to turn golden brown. Shake the excess oil and dump chips into a brown paper bag filled with a teaspoon or two of Old Bay. Close the top of the bag and gently shake to season chips.

Remove from bag and place on a paper towel in a single layer until you are ready to garnish your soup.