In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic and celery, and sauté for 1 minute. Season with Essence. Add the stock and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions and Worcestershire, and simmer for 6 to 8 minutes. Re-season if needed. Ladle into a shallow bowl, avoiding bay leaves, and garnish with chives.
Yield: 6 servings