Remove the corn from the cobbs and set aside.

In a large pot add the seafood stock, scraps from chopping and preparing the veggies and the corn cobs. Bring to a simmer and simmer for 30 minutes.

While the stock is simmering melt the butter in a large soup pot (or Dutch Oven)

Add the corn, onions, celery, bell pepper, garlic and seasonings and cook until tender (about 4 minutes)

Whisk in the flour and allow to cook for a few minutes. Be careful not to brown this 'roux'.

Strain the seafood stock after 30 minutes of simmering has passed. Slowly add this to the roux, stirring continuously until all the stock has been added.

Once bubbling add the bay leaves and reduce the heat to simmer for 30 minutes.

Add the heavy cream, green onions, parsley and carefully stir in the crab meat. Cook for another 5 minutes until heated through then turn off the heat.

Remove the bay leaves and serve with some crusty bread or crackers.