In a large pot, cook onion and sweet pepper in butter over medium heat for 3 to 4 minutes or until nearly tender. Add the seasonings.
Pour in the corn, bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.
Whisk the remaining chicken broth and the flour until smooth, Stir into soup.
Cook and stir until slightly thickened and bubbly another minute or 2.
Stir in half-and-half and the shredded crab meat; heat through.