Heat the vegetable oil in a heavy stockpot. Add the yellow onion, green pepper, red pepper, celery, garlic and shrimp. Sauté over high heat for 5 minutes. Add the chicken broth, heavy cream, cream-style corn, whole kernel corn, tomatoes, thyme, sage and parsley. Reduce the heat to medium. Cook for 25 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle each serving with green onions and mozzarella cheese. Add a crab claw to each bowl.
From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.