Crab-Corn Chowder

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1 cup crab cake mixture, reserved from crab cakes OR see recipe below

2 cups frozen corn kernels

2 bay leaves

4 cups reduced-sodium chicken broth

1 cup nonfat or lowfat milk

Salt and ground black pepper

1 tablespoon chopped parsley leaves

12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

2 tablespoons lowfat sour cream

2 1/4 teaspoons oats (regular or quick-cooking)

2 1/4 teaspoons seasoned dry bread crumbs

3/4 teaspoon Dijon mustard

1/2 teaspoon crab boil seasoning (recommended: Old Bay)

1/4 teaspoon dried oregano

Pinch ground black pepper

1/2 teaspoons olive oil