Heat the butter over low to medium heat in a 4-quart saucepan. Add the onions, green bell peppers, celery, red bell peppers, and garlic, and cook, stirring, for 1 minute. Add the chicken broth, white wine and thyme. Bring to boil.
In a small bowl, make a blond roux by combining the oil and flour, and stirring to form a smooth paste. Add the roux to the saucepan and whisk until the mixture begins to thicken. Add the cream, whisk to blend, then reduce the heat to a simmer and continue to cook until the mixture thickens. Add the salt, hot sauce, and corn. Simmer for 5 minutes.
Very gently, stir in the crabmeat, parsley and green onions. Simmer until heated through. Divide the bisque in equal portions into four soups bowls. Garnish with the crab claws if you wish.
Makes 4 servings