Creamy Cajun Shrimp Soup

Instructions:

1. Melt the butter in a Dutch oven over medium heat until bubbling.
2. Add the diced onion and green bell pepper; sauté for 5–7 minutes until tender and translucent.
3. Stir in the minced garlic and cook for 60 seconds until fragrant.
4. Sprinkle in the flour, Cajun seasoning, smoked paprika, and cayenne. Whisk constantly for 2 minutes to cook out the raw flour taste.
5. Slowly pour in the seafood stock while whisking vigorously to prevent lumps.
6. Stir in the drained corn, diced tomatoes, dried thyme, and the bay leaf.
7. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
8. Remove the bay leaf. Stir in the heavy cream and lemon juice, bringing the soup back to a light simmer.
9. Gently fold in the raw shrimp and cook for 3–5 minutes, or until the shrimp turn opaque and curl into a 'C' shape.
10. Remove from heat and garnish with chopped fresh parsley.