Creamy Cajun Corn and Shrimp Bisque

In a large soup pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
In the same pot with the bacon drippings, sauté the chopped onion until it becomes translucent. Add minced garlic and cook for an additional minute. Add the diced potatoes and 1 cup of corn kernels to the pot, sauté for 2 to 3 minutes.
Add the tomato paste and half the Cajun seasoning to the pot. Stir well to coat the vegetables.
Add the shrimp stock. Bring to a boil and simmer for 15 to 20 minutes until the potatoes are fork tender.
While the soup is cooking, sprinkle the shrimp with 1 teaspoon of salt and the remaining Cajun seasoning. Heat the olive oil in a saute pan over medium to high heat. Cook the shrimp for no more than 2 minutes per side and remove from heat.
Using a blender or immersion blender, puree the soup until smooth. If using a blender, be sure to blend in batches.
Add the shrimp and remaining corn. Cook until the shrimp is totally cooked through. Stir in the heavy cream, cooked bacon, lemon, and fresh parsley. Season with salt and black pepper to taste.