Melt 4 tablespoons of butter over medium heat in a large pot. Add 1 diced onion, 1 diced celery stalk, and 2 minced garlic cloves. Sauté for about 5 minutes until soft.

Sprinkle in 1/4 cup of flour, stirring continuously for 2-3 minutes until golden. This will create a roux to thicken the chowder.

Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Bring to a gentle simmer and cook for about 10 minutes.

Lower the heat and fold in 2 cups of crab meat and 1 cup of sweet corn. Cook for 5-7 minutes until heated through.

Stir in 1 cup of heavy cream and season with salt, pepper, cayenne, and thyme to taste.

For a creamier texture, blend a portion of the chowder and mix it back in.

Ladle into bowls and serve with crusty bread or a light salad.