Louisiana Corn and Crab Bisque

2 1/2 c unsalted butter (5 sticks)
1/2 c flour
1 can cream style corn
1 can whole kernel corn
1/2 large chopped onions
1/4 finely diced bell pepper
1 stalk chopped celery
1 tbs minced garlic
2 c shrimp or crab stock
1/2 c dry white wine
1 1/2 tsp fresh thyme
3 1/2 c heavy cream
1 tbs seasoned salt
1 tbs tabasco
1 lb lump crabmeat
3 tbs minced parsley
3 tbs finely chopped celery

Make a white roux:
Melt 2 cups of butter in a medium saute pan.
Add the flour and cook over low heat, stirring constantly, for 4 to 6
minutes.
Melt the remaining butter in a 4-quart saucepan over medium heat.
Add the onion, peppers, celery, and garlic and saute for 1 minute.
Add the shrimp stock, wine, and thyme and bring to a boil.
Add the roux and whisk until thickened.
Add the cream and lower to heat to simmer while whisking.
Add the seasoned salt, tabasco, and corn.
Simmer for 3 to 4 minutes.
Add the crab meat, parsley, and green onions.
Simmer until heated through.