Cresent City Grill's "Corn and Crab Bisque"

My favorite bisque is from Cresent City Grill.  So, I set out to find the recipe and I found it.  The warmth and smoothness of this soup is very comforting to me.  This recipe makes alot.  You can use the wine or substitute chicken stock.  I serve it with french bread. 

CORN AND CRAB BISQUE

1/4 cup butter
1/3 cup onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup clelery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp cayenne pepper
1/2 thyme, dried
1 1/2 qts chicken stock
1/4 cup white wine
2 tsp worcestershire
2 tsp Crescent city grill cayenne and garlic sauce (i used Krystal hot sauce)
2 cans whole kernals, drained
1/2 cup butter
1/2 cup flour
3 cup heavy cream
2 cup half-n-half
1 tbsp creole seasoning
2 lbs jumbo lump crabmeat


In an 8 qt dutch oven, sweat onion, bell pepper, and celery in butter over medium heat til soft. Add farlic, basil, pepper, cayenne, and thyme. Stir wee, making sure that spices are incorportated. Add stock, wine, worcestershire, and hot sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, half-n-half, creole seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.