Begin by finely chopping your onion, bell pepper, and celery. Mince a few cloves of garlic and set them aside. Gather your shrimp, corn, and fresh parsley.

In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 5-7 minutes.

With the bacon fat still in the pot, add the chopped onion, bell pepper, and celery. Sauté for about 6-8 minutes until soft.

Pour in a splash of sherry cooking wine, scraping the bottom of the pot to lift browned bits and simmer for 2-3 minutes.

Add 3 tablespoons of butter to the pot and let it melt. Whisk in 1/4 cup of all-purpose flour and stir for 5 minutes until smooth.

Gradually add in 4 cups of shrimp stock and 1 cup of water, stirring constantly. Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.

After 20 minutes, stir in your prepared shrimp and 2 cups of corn. Pour in 1 cup of warmed heavy cream and cook for an additional 5 minutes.

Taste your bisque and adjust the seasoning with salt, black pepper, or additional Cajun seasoning if desired. Garnish with freshly chopped parsley before serving.