In a large pot over medium heat, add a splash of olive oil and melt 2 tablespoons of butter. Sauté one diced onion and two chopped celery stalks until softened and translucent, about 5-7 minutes. Add 3 minced garlic cloves, stirring until fragrant for an additional minute.

Sprinkle in ¼ cup of flour, stirring constantly to create a roux. Cook this mixture for about 2-3 minutes, or until lightly golden brown.

Gradually pour in 4 cups of chicken broth while continuously stirring to prevent lumps. Bring to a gentle simmer for about 5 minutes.

Stir in 2 cups of sweet corn and 1 pound of fresh crab meat, season with 2 teaspoons of Old Bay seasoning, salt, and pepper. Allow to simmer on low heat for about 10 minutes.

Lower the heat and stir in 1 cup of heavy cream, cooking for an additional 3-5 minutes until warmed through.

For a thicker chowder, blend a portion with an immersion blender or transfer to a regular blender, then stir back into the pot. Adjust consistency with more broth or cream if necessary.