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Chef Maxwell's Potato Crab Chowder

1 T vegetable oil
1 tsp. minced garlic
1/4 cup diced onion
1 package (10 ounces) frozen corn, thawed
1 cup diced red potatoes
3/4 cup finely chopped carrots
 1 tsp. dried thyme leaves
3 cups chicken broth
2 cups cream
1 6oz. Virginia crabmeat (claw meat works well, but lump crab looks nicer)
1/2 cup sliced green onion

Heat the oil in a small stock pot or large sauce pan. Sauté the garlic and onion in the fat. Add the corn, carrots, potatoes and stock. Bring to a boil. Keep at a low boil for about 15 minutes or until the potatoes are just tender. Add the cream and thyme. Season with salt and pepper. Just before serving add the crab and heat through. Garnish with green onions and serve hot.