This creamy, comforting soup is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Serve this soup as a first course or main course for the perfect at-home date night or family dinner night!
Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.
Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.
Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.
Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.
Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.
Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftover soup in the microwave or on the stovetop.