Cajun Crab and Corn Chowder

2 white, russet potatoes, cooked and cubed
10 slices bacon
1 yellow onion, chopped
12 ounces crab meat, diced
1/2 tsp cayenne
1/2 tbsp Thyme
1/4 tsp garlic powder
1/4 tsp onion powder

1 tsp parsley, finely chopped
4 Tablespoons peanut oil
2/3 cup all purpose flour
2 cup fish or chicken stock
3 cups heavy cream
1 quart (32 oz )corn kernels

Cook bacon and onions together in pan until onions
soften. Then add parsley and crab chunks. Set aside

Make roux by stirring butter and flour in sauté pan over low flame. When roux starts to color, whisk in stock. Add potatoes and stir. Add bacon, onions, crab
and corn and continue to stir. Lower heat, add cream. Simmer for 10 minutes until all flavors meld together and then serve in warmed bowls with corn bread.

Which cornbread? Well, that's another story. Pam Thomas tells me that her cornbread is the best. I trust Pam's opinion but other people have told me the same thing..."Mines is the best" We are going to have to have a cook off or contest to get to the bottom of this problem. I suppose you think yours is the best too. Let me know. I am just sitting here eating soup with some dry corn bread.