Creamy Louisiana Shrimp and Corn Bisque - cookrisp

Ingredients

• 8 ounces bacon, chopped
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1/2 bell pepper, finely chopped (about 1/2 cup)
• 2 stalks celery, finely chopped (about 1/2 cup)
• 4 cloves garlic, minced
• 1/4 cup sherry cooking wine
• 8 tablespoons unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 4 cups shrimp stock, or chicken, vegetable, or seafood stock
• 1 1/2 cups water
• 4 ears corn, kernels cut from the cob (2 to 3 cups)
• 2 cups heavy cream, warmed
• 1 1/2 pounds medium raw shrimp (41/50 size), peeled, deveined, and patted dry
• 1 tablespoon Cajun seasoning, or to taste
• Salt and freshly ground black pepper, to taste
• 2 to 4 green onions, finely chopped (about 1/2 cup)
• 1 bunch fresh parsley, finely chopped (about 1/4 cup)