Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Whisk in the flour and cook for 3 to 5 minutes to create a blonde roux, ensuring it does not brown deeply.

Add the onion, bell pepper, and celery to the roux and sauté for 6 to 8 minutes until the vegetables are translucent.

Stir in the minced garlic, Cajun seasoning, thyme, and smoked paprika, cooking for an additional 60 seconds until fragrant.

Slowly whisk in the seafood stock to ensure a smooth consistency without lumps.

Add the corn kernels and bring the mixture to a gentle boil.

Reduce heat to low and simmer for 20 minutes to allow flavors to meld.

Optional: Use an immersion blender to pulse the soup 3 or 4 times to thicken the base while leaving most corn kernels intact.

Stir in the heavy cream and the shrimp.

Simmer for 5 to 7 minutes or until the shrimp are pink and opaque.

Adjust seasoning with salt and pepper as needed.

Garnish with sliced green onions and fresh parsley before serving.