Heat olive oil in a large pot over medium heat. Add chopped onion and celery, and sauté for about 5-6 minutes until they are soft and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Sprinkle in the smoked paprika, cayenne pepper, dried thyme, and rosemary. Stir for 1 minute to activate the spices. Then, incorporate the corn kernels and sauté for another 3-4 minutes until they are lightly golden and fragrant.

Pour in the seafood stock, bring it to a gentle simmer, and let it cook uncovered for about 10 minutes, allowing the flavors to meld beautifully.

Reduce the heat to low, then stir in the heavy cream and whole milk. Allow the mixture to warm up without letting it boil, keeping that creamy consistency intact.

Gently fold in the lump crab meat, simmering for an additional 3-5 minutes until everything is heated through. Season to taste with salt and freshly ground black pepper.

Ladle the chowder into warm bowls and top with freshly chopped parsley. Serve alongside crusty bread or crackers.