In a large skillet, cook bacon until done, but not crisp. Remove from skillet and put on paper towel to absorb fat. In a large pot, melt butter. Add celery and onion, cooking until partially cooked. Add diced potatoes, stirring frequently so the vegetables don't stick. Cook for about 5 minutes. Sprinkle the flour over the vegetables until coated. Add chicken broth and stir until smooth. Add reserved bacon. Reduce heat and simmer about 20 minutes, stirring occasionally to prevent sticking. Stir in cream corn, whole kernel corn,parsley and chives. Bring just to a boil. Reduce heat and simmer about 10 minutes. Gently sift in half-and-half and crab meat. Cook just until heated. Serve immediately. Makes six 1 1/2 cup servings.

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