Step 1: Sauté aromatics
In a large soup pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 5–7 minutes until vegetables are soft and fragrant.

Step 2: Add garlic and spices
Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for another minute, allowing the spices to bloom.

Step 3: Stir in flour and cook
Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to remove the raw flour taste and create a light roux for thickening.

Step 4: Add broth and corn
Slowly pour in the broth while whisking to avoid lumps. Stir in the corn and bring to a gentle simmer. Let it cook for 10–12 minutes.

Step 5: Add cream and milk
Reduce heat to low. Add the heavy cream and milk, stirring gently. Simmer for 5 more minutes without boiling.

Step 6: Add crab and finish
Fold in the lump crab meat and season with salt and pepper to taste. Let warm through for another 2–3 minutes. Optional: finish with a squeeze of lemon juice.

Step 7: Serve hot
Ladle into bowls and garnish with chopped chives or scallions. Add a dash of hot sauce for a bold finish.