Start by chopping one large onion, half a bell pepper, and two stalks of celery into small pieces. Mince four cloves of garlic and chop half the bunch of fresh parsley, setting aside the other half for garnish. Prepare one and a half pounds of raw shrimp by peeling and deveining them, and if using fresh corn, cut the kernels off four ears.

In a large Dutch oven, cook half a pound of bacon over medium heat until crispy, about 8-10 minutes. Ensure the bacon is fully rendered, then remove it and let it drain on paper towels. Retain approximately two tablespoons of the bacon fat in the pot for added flavor, discarding any excess grease.

With the heat still on medium, add the chopped onion, bell pepper, and celery to the Dutch oven. Sauté the vegetables for 5-7 minutes until they become soft and fragrant. Then, stir in the minced garlic, cooking for an additional minute until it’s aromatic, infusing the Louisiana Shrimp Corn Bisque base with rich flavors.

Pour in a quarter-cup of sherry cooking wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This process should take about 2 minutes, as you let the mixture simmer until the alcohol evaporates and the liquid reduces slightly, enriching your bisque's flavor profile.

Reduce the heat to low and add eight tablespoons of butter to the pot. Once melted, whisk in half a cup of all-purpose flour, stirring continuously for about 3-4 minutes until the roux thickens and turns a light golden brown, imparting a nutty aroma.

Gradually whisk in four cups of shrimp stock and one and a half cups of water, blending smoothly to prevent lumps. Then mix in half of the chopped parsley and bring the mixture to a gentle simmer. Allow it to cook for 20 minutes, stirring occasionally.

After simmering, add the prepared shrimp and corn to the pot. Pour in two cups of heavy cream to create a luscious texture, and continue to simmer for another 5 minutes. The shrimp should turn pink and opaque, indicating they are cooked through.

Before serving, taste the bisque and adjust seasoning with salt and black pepper to your preference. Finally, garnish your Louisiana Shrimp Corn Bisque with the remaining fresh parsley.