Corn and Crab Chowder

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1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream

2 tablespoons butter

2 all-purpose potatoes, peeled and diced

2 ribs celery, chopped

1 medium yellow onion, chopped

1 small red bell pepper, seeded and diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market

3 tablespoons all-purpose flour

2 cups vegetable or chicken stock or broth

1 quart whole milk

3 cups corn kernels, scraped fresh from the cob, or frozen kernels

8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters

4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:

Oyster crackers

Hot cayenne pepper sauce

Sliced scallions