Cook the bacon and drain on paper towels.
Sauté the onion, garlic, kernels, and potatoes.
Add tomato paste and half of Cajun seasoning. Pour the stock and simmer.
Season the shrimp with the remaining spices.
Puree the soup. Add the shrimp and remaining corn.
Stir in heavy cream, lemon, parsley, and bacon.
Gluten-Free Potato Soup
Creamy Celery Soup