In a large pot, melt 2 tablespoons of butter over medium heat. Once bubbling, add 3 minced garlic cloves and sauté for 1 minute until fragrant.

Gently stir in 1 pound of peeled and deveined shrimp, cooking for 3-4 minutes until they turn pink and opaque. Remove and set aside.

In the same pot, add 2 cups of sweet corn and 4 cups of chicken or seafood broth. Stir, bring to a simmer over medium-high heat for about 5 minutes.

Reduce heat to low and use an immersion blender to puree the corn and broth until smooth. If using a regular blender, blend in batches.

Stir in 1 cup of heavy cream and 1 tablespoon of Cajun seasoning. Warm through for 5 minutes over low heat, stirring occasionally.

Return the cooked shrimp to the pot, heating for another 2-3 minutes. Check seasoning, add salt or pepper if needed.

Ladle into bowls and garnish with chopped green onions or parsley. Serve immediately with crusty bread.