Cooking this bisque is a joyous journey, one that invites you to engage with each step and savor the process. Here’s how you can bring this dish to life:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red bell pepper, sautéing for about 5 minutes until the vegetables are soft and fragrant.
2. Add the corn kernels to the pot, stirring well to combine. Cook for another 3 minutes, allowing the corn to begin releasing its natural sweetness.
3. Pour in the chicken or seafood stock, bringing the mixture to a gentle simmer. Let it cook for about 15 minutes, giving the flavors time to meld together beautifully.
4. Using an immersion blender, puree the bisque until smooth. If you prefer a chunkier texture, blend only half of the mixture.
5. Add the shrimp to the bisque, cooking for another 5 minutes until they are pink and fully cooked.
6. Stir in the heavy cream, smoked paprika, cayenne pepper, salt, and black pepper. Let the bisque simmer for an additional 5 minutes, allowing the spices to infuse the creamy broth.
7. Garnish with chopped fresh parsley before serving, adding a touch of color and freshness.

Remember, cooking is an art, not a science. Feel free to adjust the spices to suit your family’s taste, just like my grandmother taught me with her “pinch of this” philosophy.