Heat wok or non-stick soup pot on med high with canola oil.

Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)

In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.

Add wine and de-glaze pan.

Then add tomato paste, worcestershire sauce, and seasonings.

Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.

Add chicken stock, and allow to simmer for 8-10 minutes over med heat.

Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.

Return puree to soup pot.

Now prepare the roux. In a saucepan, melt butter.

When butter is bubbling, add flour, and allow to cook on low for 2 minutes.

Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.

Transfer roux mixture into puréed stock.

Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.

Lower heat to low, and allow to simmer for 8 minutes until soup thickens.

Garnish with chopped spring onion, and crumbled bacon.

Serve immediately.