Heat butter and olive oil together in a large pot. Keep heat medium so they blend gently without burning or browning too fast.

Add chopped onion and celery to the pot. Stir slowly until soft and fragrant, letting the vegetables release gentle sweet flavor.

Stir in minced garlic and cook briefly. Do not brown it. Garlic should smell strong and warm but stay pale to avoid bitterness.

Place corn kernels and diced potatoes into the pot. Stir well so everything mixes with the butter and cooked vegetables evenly.

Add chicken or seafood stock carefully. Stir gently. Make sure potatoes are covered so they cook fully and become very tender.

Bring to a gentle simmer over medium heat. Cook until potatoes soften. This usually takes around fifteen minutes of easy bubbling.

Pour in heavy cream and milk slowly. Stir while pouring. The soup becomes rich, thick and smooth with a silky soft texture.

Add smoked paprika, Old Bay seasoning, salt and pepper. Stir well so spices spread evenly and bring warm, slightly smoky taste.

Gently fold in lump crab meat. Do not stir hard. Large pieces give wonderful texture and special restaurant-style feel in each spoonful.

Let chowder warm for a few minutes more. Do not boil. Boiling can break the cream and make crab tough instead of tender.

Taste the broth carefully. Add more salt or pepper if needed. Small adjustments make flavor bright and balanced without overpowering crab sweetness.

Ladle chowder into warm bowls. Sprinkle chives on top for color and freshness. Serve hot and enjoy cozy seafood comfort.