Melt butter in a large heavy saucepan over medium heat.

Add onion, celery, green bell pepper, red bell pepper, and garlic to the saucepan.

Cook the vegetables for 5 minutes, until softened.

In a small saucepan, combine vegetable oil and flour.

Cook the oil and flour mixture over medium heat for approximately 3 minutes, stirring constantly, until a blond roux forms (do not brown).

Remove the roux from the heat.

Add chicken broth, white wine, and dried thyme leaves to the vegetable mixture in the large saucepan.

Bring the mixture to a boil.

Quickly whisk in the blond roux (reserved oil and flour mixture) to the vegetable mixture to thicken it.

Whisk in heavy cream, reduce heat to low, and simmer until the cream is blended and the bisque is beginning to thicken.

Add salt, white pepper, cayenne pepper, hot sauce, and corn to the bisque.

Simmer for 5 minutes to allow the flavors to meld.

Gently add lump crabmeat, flat leaf parsley, and green onions, being very careful not to break up the crabmeat.

Simmer over low heat until heated through, about 5 minutes.