Crab & Corn Chowder

1 lb. fresh crabmeat
4 slices bacon, diced
3/4 c. chopped onion
2 med. potatoes, diced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 can whole kernel corn (or fresh or frozen)
1 1/2 tbsp. flour
1 c. Half and Half
1 c. milk
1 tbsp. fresh parsley
1 1/2 tbsp. butter

Saute onions and bacon in butter. Add potatoes, water and seasonings. Cook until potatoes are soft. Add corn and Half and Half and milk. Heat. Thicken with flour and butter. Add crabmeat. Heat through. Garnish with parsley.