In a large heavy-bottomed pot or Dutch oven set over medium heat, melt 3 tbs unsalted butter. Add the diced onion, celery, and carrots and cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tbs all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste but do not let it brown.

Add liquids and potatoes

Slowly pour in 4 cups low-sodium chicken or seafood stock while whisking to prevent lumps. Add the 2 cups cubed Yukon Gold potatoes. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add dairy and corn

Stir in 1 cup whole milk and 1 cup heavy cream, then add 1.5 cups corn kernels. Simmer gently (do not boil vigorously) for 5–7 minutes until the corn is tender and the chowder is slightly thickened.

Season and add crab

Stir in 10 oz lump crab meat, 1 tsp fresh thyme leaves, 1 tsp Old Bay seasoning, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Gently warm the crab through for 2–3 minutes — avoid over-stirring so the crab lumps remain intact.

Finishing & Garnish

Finish with 1 tbs fresh lemon juice and adjust seasoning to taste, adding more salt, pepper, or Old Bay if desired. If using, stir in 1 tsp hot sauce for a touch of heat.

If you like extra texture, sauté remaining 1 tsp butter in a small skillet over medium-high heat, add a small handful (about 1/4 cup) of corn and cook until lightly caramelized, about 3–4 minutes, then top each bowl with a spoonful.

Ladle the chowder into warm bowls. Garnish each serving with chopped fresh chives (about 2 tbs total), and optional crispy chopped bacon. Serve immediately with crusty bread.