In a large pot, saute 4 slices of bacon cut in 1 inch pieces until crispy. Pour out all but 1 tablespoon of bacon grease. Add 1 cup chopped onion and 2 stalks celery chopped and saute until soft. Dice approx. 1 lb of baby potatoes and stir into pot. Add butter if needed. Add 2 cloves of garlic, minced and fresh thyme and fennel seeds. I added 1 cup of chardonnay because I had some left over in our fridge and I used the wine to loosen the "good bits" on the bottom of the pan. Sprinkle a couple tablespoons of Wondra flour and stir for a few moments until the mixture thickens. Add 2 cups of chicken broth and bring to a boil. Reduce to a simmer and add 1 small package of frozen corn (of course fresh IS better if you have it). Stir in half and half (approx 1 cup or so) and simmer. Spice with salt and pepper. I used Fennel Salt which was outstanding. Add 1 cracked fresh dungeness crab. Simmer and season to taste.
Serve with crusty bread to dip into the broth.