Heat a large sauté pan with a tablespoon of canola oil and render the bacon slices crispy. Remove the bacon from the pan, dice into bits and then set it aside in a small bowl. Into the same pan, add the onion, garlic and celery. Sauté the mixture over medium heat until onion is translucent, about 4 minutes. Add the white wine, tomato sauce, Worcestershire, and seasonings (salt, pepper, basil and paprika) next - simmer over medium heat until mixture is reduced and thick, about 6 to 7 minutes.

Transfer the prepared onion mixture into large soup pot and add the chicken or seafood broth. Bring the soup to a simmer over medium heat for 8 to 10 minutes. Remove it from the heat and let mixture cool for about 10 minutes before transferring to blender. Puree until smooth (I like to use a stick blender - no extra dishes to wash later!). Return pureed soup to stove top.

Prepare the cream sauce for the soup: place the butter into medium saucepan and let it melt completely. Whisk in the flour and cook over low heat for 2 to 3 minutes, cooking the flour. Gradually begin adding the milk and cream, adding about 1 cup at a time and whisking until smooth after each addition. Cook the sauce for 2 minutes and then pour it into to soup.

Next, add the crab, bacon bits, corn, and green onion and bring soup back up to a simmer over medium heat. Once the soup is simmering, cook it for an additional 7 to 8 minutes until the soup thickens. Sprinkle the top with chives before serving with fresh baguette.