For the Stew

• 1 pound fresh lump crab meat pick through for shells
• ½ cup unsalted butter helps create a rich, buttery base
• 1 medium onion finely chopped
• 2 stalks celery diced
• 1 whole bell pepper red or green
• 4 cloves garlic minced
• 1 can diced tomatoes 14.5 ounces, undrained
• 4 cups seafood stock or chicken broth
• 2 cups heavy cream for ultra-creamy consistency
• 2 teaspoons Old Bay seasoning adds classic seafood taste
• 1 teaspoon fresh thyme chopped; dried can be substituted
• 2 cups corn kernels fresh or frozen
• to taste salt
• to taste pepper
• 2 tablespoons Worcestershire sauce adds umami kick
• ¼ cup chopped fresh parsley for garnish
• lemon wedges for serving