1. In a small stockpot or large saucepan heat the oil and sauté the garlic and onion in it.
2. Add the corn, potatoes, carrots and broth and bring to a boil.
3. Keep at a low boil for about 15 minutes or until the potatoes are just tender.
4. Add the cream and thyme.
5. Season with salt and pepper.
6. Add the crab just before serving, and heat through.
7. Garnish with green onions and serve hot.