Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp New Orleans style Cajun seasoning
  • 3 cups frozen sweet corn, thawed
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 medium gold potato, peeled and finely diced
  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic, smoked paprika, and Cajun seasoning. Toast for 60 seconds until fragrant.
  3. Add the diced potatoes and 2 cups of the corn to the pot, stirring to coat in the spiced butter.
  4. Pour in the seafood stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
  5. Use an immersion blender to partially blend the soup for 15-20 seconds, leaving some corn kernels whole while pureeing the potatoes and some corn for thickness.
  6. Stir in the heavy cream and the remaining 1 cup of corn kernels. Bring back to a gentle simmer.
  7. Add the shrimp one by one and cook for 3-4 minutes, stirring occasionally, until opaque and pearly pink.
  8. Remove from heat immediately. Stir in the lemon juice and fresh parsley.