Shrimp and Corn Soup

5 tablespoons unsalted butter
1 tablespoon canola oil
5 tablespoons all-purpose flour
1 cup onions, diced
1 cup green bell peppers, diced
1 cup celery, diced
2 tablespoons garlic, minced
2 (15-oz) cans whole corn kernels, drained
2 (14.75-oz) cans cream style corn
4 tablespoons Chef Paul Prudhomme’s Shrimp Magic®
1 quart heavy cream
1 cup milk
2 cups seafood stock
10 sprigs fresh thyme
2 whole bay leaves
2 lbs small shrimp, peeled and deveined

In a heavy pot on medium high heat, add butter and oil. When butter is melted, add flour and stir constantly to make a blonde roux (about 3 minutes). Add onions, bell peppers, celery, and garlic and cook for 5-8 minutes, until vegetables are soft. Add corn, creamed corn and Shrimp Magic®, stirring well to incorporate. Reduce heat to a simmer, then stir in cream, milk, seafood stock, thyme, and bay leaves. Cover and cook for 45 minutes. Uncover, add shrimp, and simmer for additional 15 minutes. Serve hot.