Sprinkle with flour and stir until the flour is well incorporated. Cook for 1-2 minutes .
Add the corn and potatoes. Begin adding the milk, little by little, and stirring well between each addition. Simmer over low heat until the soup thickens and the potatoes are fork tender.
Add the cream, cayenne pepper, and season to taste with salt and pepper.
Immediately before serving, add crab to warm through and serve.
Garnish with chives.
Recipe by The Taste Edit at https://thetasteedit.com/crab-and-corn-chowder/