Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes, or until golden. Add the corn, onions, red and green peppers, celery and garlic and saute for 3 to 4 minutes, until vegetables are soft. Whisk in the stock, 1 teaspoon of the salt, pepper, and bay leaves. Stir in the milk, cream, and crab boil. Bring to a boil, reduce the heat, and simmer until the broth is thickened slightly and flavors have come together, 20 to 25 minutes.

Remove from the heat, and stir in the crabmeat, green onions, Worcestershire sauce, and remaining salt to taste. Ladle 1 generous cup of the bisque into each of 6 soup plates.

Note:  Liquid crab boil can be purchased at many specialty food stores.