Crab and Corn Chowder

2 T oil
2 stalks celery, finely chopped
1 carrot, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/2 red bell pepper, finely chopped
5 cups frozen corn kernels
1/4 c. flour
6 cups chicken stock
1 potato, peeled and cut into 1/2 inch cubes
1 tsp salt
1/4 tsp cayenne pepper
2 cans crab meat
1 c. heavy cream
crumbled bacon pieces for serving

In big pot, heat oil. Saute onion, celery, and carrot for about 5 minutes. Add in garlic, then red bell pepper and corn. Saute for another 5 minutes. Sprinkle in flour and stir into vegetables constantly for a few minutes. Pour in broth, potato cubes, salt, and cayenne pepper. Simmer for about 20 minutes. (If you want it thicker at this point, stir 2 T corn starch and 2 T water in separate bowl. Pour mixture into soup.) Add in crab meat and heavy cream. Continue heating for about 5 minutes, then serve with crumbled bacon.