In a large skillet, heat butter until melted. Cook onion, celery, bell pepper, and jalapeno until softened.
Add the flour and cook for one more minute. Then whisk in broth a little at a time.
Add in corn salt, pepper, cumin, and Old Bay seasoning. Bring to boil. Reduce to simmer for 15-20 minutes.
Stir in crab and heavy cream. Simmer for around 3-5 more minutes.
Garnish with bacon, and oyster crackers. Enjoy!
Notes
When using fresh crab always be sure to pick through it first, to remove any possible shell fragments. You don't want you or your guests to bite down on that.
To easily cut corn off the cob place, it in the middle of your bundt pan and slice down vertically.
Flour: To make this soup gluten-free swap the flour for cornstarch. All other ingredients should be naturally gluten-free, but be sure to check product labels as things do change over time.