Bring a large saucepan to medium-high heat, then add olive oil.

Sauté onion, celery, garlic, and corn for 90 seconds, then add crushed red pepper and a pinch of salt and pepper, sautéing for an additional 30 seconds.

Add chicken stock, clam juice, chardonnay, and diced potatoes, cooking for about 2 to 3 minutes until liquid is reduced by half; stir potatoes every 30 seconds.

Add half and half, Old Bay Seasoning, and mustard. Whisk everything together and bring to a boil, then reduce to medium heat.

Cook for about 6 to 7 minutes until the soup becomes slightly thickened to the desired consistency and the potatoes are tender.

Carefully fold in crab meat and cook for another 90 seconds until crab is warmed up; season to taste with salt and pepper and carefully stir in chives.

Serve hot in a soup bowl with sea bass.

Thaw sea bass filet in refrigerator overnight.

Remove from refrigerator and pat dry with paper towels. Then, bring it to room temperature on counter for about 15 minutes.

Lightly season with kosher salt and white pepper on both sides.

Heat the pan on medium-high and add grapeseed oil. Place fish flesh-side down and cook for about 2 minute; add butter and swirl around the pan.

Flip fish and butter baste for about 30 seconds, then cook for about 2 more minutes. Remove from pan.

Serve on top of chowder and garnish bowl with minced chives.