Cajun Shrimp and Corn Chowder

Dice the onion, celery, and bell pepper; peel and dice the potato into ½-inch cubes; mince the garlic; and peel and devein the shrimp. Have all ingredients ready before you begin cooking.

Melt butter in a large pot over medium heat. Add the diced onion, celery, and bell pepper; sauté for 5–7 minutes until softened and fragrant, stirring occasionally.

Stir in the minced garlic and Cajun seasoning blend. Cook for 1 minute more, until the spices bloom and release their aroma.

Pour in the vegetable broth and add the diced potato. Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes, until the potatoes are nearly tender.

Stir in the corn kernels and simmer for 3–4 minutes, stirring occasionally.

Add the shrimp to the pot and stir gently. Cook for 3–4 minutes, just until the shrimp turn opaque and pink; do not overcook.

Reduce heat to low and stir in the heavy cream and fresh lemon juice. Season with salt and black pepper to taste. Heat through for 1–2 minutes without boiling.

Ladle into warm bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread or oyster crackers.