- In a saucepan, sauté the onion in the butter. Add the flour and cook for 2 minutes, stirring constantly. Add the stock while whisking. Stir until it slightly thickens.
- Add the thyme, bay leaf, corn, crab and cream. Simmer gently for 10 minutes.
- Remove the thyme and bay leaf. Add the potatoes. Season with salt and pepper. Cook gently for 2 to 3 minutes. Serve hot.