Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
Whisk in the clam juice and chicken broth. Bring them to a boil.
Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
**Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.