Finely chop the onion, garlic, and celery, and peel the potatoes before cubing them into bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery, sautéing for 4-5 minutes until the vegetables soften.

Stir in the cubed potatoes along with the chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.

Once the potatoes are tender, stir in the smoked paprika, dried thyme, and season with salt and pepper to taste.

Slowly pour in the milk and heavy cream while stirring gently. Allow the chowder to simmer gently for 5-7 minutes.

Delicately fold in the lump crab meat into the chowder, simmering for an additional 3-4 minutes.

Finally, taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with freshly chopped parsley.