Melt the butter in a large pot over low to medium heat.

Add the onions, bell peppers, celery, and garlic. Cook over medium-high heat for about 5 minutes, then reduce the heat to medium and continue cooking for about 25 minutes, until the vegetables are soft and translucent.

Stir in the whipping cream and sour cream, or cream cheese. Keep the heat low enough to prevent the mixture from sticking or scorching. Add the seafood broth and bring the mixture to a gentle boil.

Stir in both the cream-style corn and whole-kernel corn, along with the finely diced potato.

Continue cooking until the potato is tender but still holds its shape. Add a little water as needed if the bisque becomes too thick while the potato cooks.

Add the baby shrimp and cook for about 5 minutes, or until the shrimp are heated through and cooked.

Reduce the heat to low. Season with Cajun seasoning and salt to taste, then stir in the Worcestershire sauce and green onions.

Remove the pot from the heat and let the bisque rest for about 10 minutes. Taste and adjust the seasoning if needed.

Ladle into bowls and garnish with parsley. Serve hot with crusty French bread if desired.