Begin by finely chopping your yellow onion, bell pepper, celery, green onions, and garlic. Remove corn kernels from cobs if using fresh corn. Next, chop the bacon into small pieces and season the shrimp with Cajun seasoning, giving it a generous sprinkle.

In a large Dutch oven, heat over medium heat and add the chopped bacon. Cook it for about 5–7 minutes until it becomes crispy and golden brown. Stir occasionally to ensure even cooking. Once done, use a slotted spoon to drain the bacon on a paper towel and remove excess grease from the pot, leaving about one tablespoon for flavor.

With the leftover bacon drippings in the pot, add the finely chopped onions, bell pepper, and celery. Sauté these vegetables for 6–8 minutes until they soften and the onions turn translucent. Next, stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Pour in your sherry cooking wine, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. Let it simmer for around 1–2 minutes.

Add the butter to the pot and let it melt completely. Once melted, sprinkle in the all-purpose flour and stir thoroughly, cooking for about 3–4 minutes.

Gradually whisk in the shrimp stock, followed by water, ensuring the mix is smooth and lump-free. Add half of the chopped green onions and parsley for additional flavor. Allow the soup to simmer uncovered for about 20 minutes.

Add the seasoned shrimp and corn to the pot, stirring gently to combine. Simmer for another 5–7 minutes, until the shrimp turn pink and opaque.

Adjust your seasonings as desired, then ladle your bisque into bowls. Garnish each serving with the remaining chopped green onions and parsley for a fresh pop of color. Serve hot and enjoy the comforting warmth of this delightful dish!