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.
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