Begin by finely chopping the yellow onion, bell pepper, and celery, then set aside. Mince the garlic and remove the corn kernels from the cob if using fresh corn. Chop the bacon into small pieces, and season your medium raw shrimp lightly with salt and black pepper.

In a large Dutch oven, over medium heat, add the chopped bacon and cook for about 8 minutes, or until crispy and golden brown.

Add the chopped onion, bell pepper, and celery to the Dutch oven with the bacon grease still in the pot. Sauté for approximately 5 minutes, stirring frequently.

Pour sherry cooking wine into the pot and scrape up any brown bits stuck to the bottom. Allow the wine to simmer for 1-2 minutes.

Add the butter to the pot, allowing it to melt, then sprinkle in the all-purpose flour. Stir the mixture continuously for about 5 minutes.

Gradually whisk in the shrimp stock, followed by water, ensuring there are no lumps. Incorporate half of the chopped parsley and green onions, then bring the mixture to a boil.

Once the flavors have melded, stir in the seasoned shrimp, corn, and heavy cream. Let the bisque simmer for an additional 5 minutes.

Before serving, taste your bisque and adjust the seasoning with salt, black pepper, or additional Cajun seasoning as desired.