New Orleans Shrimp and Corn Bisque Bayou Comfort

Ingredients

• 1 pound (450g) raw shrimp, shells and heads reserved (if available)
• 8 cups (1.9 liters) water
• 1 medium onion, roughly chopped (about 1 cup)
• 2 stalks celery, roughly chopped (about 1/2 cup)
• 1 carrot, roughly chopped (about 1/2 cup)
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1/2 teaspoon dried thyme
• 4 tablespoons (57g) unsalted butter
• 4 tablespoons (32g) all-purpose flour
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced (about 1 cup)
• 1/2 teaspoon Cajun seasoning (adjust to taste)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups (950ml) shrimp stock (from above)
• 2 cups (475ml) heavy cream
• 2 cups (300g) frozen corn kernels, thawed (or fresh corn cut from about 3 ears)
• 1 pound (450g) cooked shrimp, peeled and deveined, roughly chopped
• 2 tablespoons chopped fresh parsley, for garnish
• Salt and freshly ground black pepper, to taste
• Optional: Splash of Sherry or Cognac at the end (about 1-2 tablespoons)