Shrimp-And-Corn Bisque

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2 tablespoons extra-virgin olive oil

3 pounds large shrimp—shelled and deveined, shells reserved

3 carrots, cut into 1/2-inch dice

3 celery ribs, cut into 1/2-inch dice

3 onions, cut into 1/4-inch dice

Kosher salt and freshly ground pepper

1 cup brandy

1/4 cup tomato paste

6 whole black peppercorns

4 tarragon sprigs, plus 2 tablespoons chopped leaves

4 thyme sprigs

3 garlic cloves, smashed

2 bay leaves

10 cups water

1 stick unsalted butter

1/2 cup all-purpose flour

4 cups corn kernels (from 6 ears)

1 cup heavy cream

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