In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.