• Heat olive oil in a large Dutch oven over medium-high heat. Add the corn, carrots, celery, onion, garlic, salt, and pepper. Stir to combine and cook for 2 minutes.
• Sprinkle in the flour, butter, brandy, tarragon, and thyme, and tomato paste. Stir to combine and cook for 2 more minutes.
• Lower heat to medium. Pour in the seafood stock or broth.
• Pour in the heavy cream. Stir and cook for 2 minutes.
• Add the shrimp and bay leaves. Stir and cook another 5 to 7 minutes, just until the shrimp are completely cooked.
• Remove a ladle or two full of the cooked shrimp and vegetables and set aside in a bowl. Now you can either follow directions to make a chunky bisque or a smooth bisque.

For chunky soup

• You can use a stick blender (immersion blender) to gently blend some of the ingredients together in the Dutch oven to thicken the soup slightly, but take care not to blend all of the ingredients. Serve imediately, garnished with some of the shrimp and vegetables you set aside earlier.

For smooth bisque

• Allow the cooked soup to cool slightly, then add the soup by ladle full to a high powered blender, just until about ¾ of the way full. You'll likely need to blend in 2 or 3 batches. Blend on medium for 30 seconds, then increase to medium-high and blend until all of the ingredients are blended into a silky smooth bisque. Pour into a large soup serving bowl. Repeat directions to blend the remaining batch or batches of soup until all soup has been blended. Serve imediately, garnished with some of the shrimp and vegetables you set aside earlier.