Louisiana Crab, Shrimp and Corn Bisque

Heat butter in large saucepan over medium heat. Add onions, peppers, celery and garlic and cook, stirring, for 1 minute. Add the stock, wine and thyme and bring to a boil.

In a skillet over medium heat, combine the oil and flour and, stirring constantly, make a blond roux. Add the roux to the mixture in the saucepan and mix well to blend Add the cream in a steady stream, whisking with a wire whisk to combine the mixture. Add the salt, hot sauce and corn. Simmer for 5 minutes.

Add crabmeat and shrimp, parley and green onions and cook for about 5 minutes, or until soup is well heated and shrimp are cooked. Garnish with crab claws to serve.