GENUINE OLD FASHIONED CRAB SOUP

12 large crabs
1/4 lb. chopped breakfast bacon
1/4 cup minced onion
2 cups peeled and chopped ripe tomatoes
2 Tbsp. minced parsley
1/2 cup finely minced celery
1/4 cup minced green pepper
1 Tsp. each of dry mustard and salt
1/4 Tsp. cayenne pepper
1 bay leaf
3 pts. cold water
1 cup corn cut from the cob
1/2 Tsp. baking soda
1 qt. warmed milk
3 Tbsp. butter
3 Tbsp. flour

Open and clean 12 large, boiled crabs. Carefully scrape all fat from shells, add it to the fat from the bodies along with all of the carefully picked meat from the bodies. In the soup kettle over a low fire, fry out 1/4 lb. of chopped breakfast bacon and in the drippings, lightly sauté 1/4 cup minced onion. Combine 2 cups of peeled and chopped ripe tomatoes, 2 Tbsp. minced parsley, 1/2 cup of finely minced celery, 1/4 cup minced green pepper, 1 Tsp. each of dry mustard and salt, 1/4 Tsp. cayenne pepper, 1 bay leaf and 3 pts. of cold water. Add this mixture to the soup kettle, cover closely and simmer for 45 minutes. Have 1 cup of corn cut from the cob and add it with the crab meat and fat and simmer for 15 minutes. Add 1/2 Tsp. baking soda, then 1 qt. of warmed milk. Blend 3 Tbsp. of butter and the same amount of flour and stir this into the soup. Make this chowder early in the day, then leave in a very cool place to mellow and blend flavors. Reheat at serving time but… DO NOT BOIL.