In a large heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add 1 diced onion, 1 diced celery stalk, and 1 diced green bell pepper. Sauté for 5–7 minutes until tender and fragrant.

Stir in 3 minced garlic cloves and continue cooking for 1 minute until aromatic.

Sprinkle in 1/4 cup of all-purpose flour while stirring constantly for 2–3 minutes until the flour turns light golden.

Gradually pour in 4 cups of shrimp or chicken stock while whisking to combine and prevent lumps. Bring to a gentle simmer for about 3–5 minutes.

Add in 2 cups of corn, 1 tablespoon of Creole or Cajun seasoning, 1 teaspoon of thyme, and 1 bay leaf. Stir well and let simmer for 10–15 minutes.

Lower the heat and gently stir in 1 cup of heavy cream and 1 pound of raw shrimp. Cook for an additional 3–5 minutes until shrimp are pink and opaque.

For a creamier bisque, use an immersion blender to blend part of the mixture to desired consistency while keeping some chunks.

Adjust seasoning with salt and pepper before serving.