Sear the Cajun shrimp: Pat peeled and deveined shrimp thoroughly dry with paper towels. Toss in a medium bowl with 1 tablespoon of Cajun seasoning until evenly coated. In a large heavy Dutch oven or soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1.5 to 2 minutes per side until pink, lightly charred, and opaque. Transfer immediately to a clean plate and set aside to prevent overcooking.

Sauté holy trinity aromatics: In the same Dutch oven over medium heat, melt the remaining 1 tablespoon of butter. Add the diced sweet onion, red bell pepper, and celery. Cook for 5 to 6 minutes, stirring occasionally and scraping up any flavorful spiced browned bits left from the shrimp, until the vegetables are tender and translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.

Build the velvety roux: Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out any raw flour taste while forming a fragrant golden paste coating the vegetables.

Simmer potatoes & broth: Slowly pour in the low-sodium broth while whisking or stirring briskly to dissolve the flour paste into a smooth, lump-free liquid. Add the diced Yukon gold potatoes, sweet corn kernels, fresh thyme, smoked paprika, and black pepper. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes until potatoes are fork-tender.

Blend for natural thickness (Chef Secret): Transfer 2 ladles of the cooked soup (about 1.5 cups of broth, potatoes, and corn) into a blender or use an immersion blender to pulse briefly. Pour back into the pot. This creates an unbelievably thick, luxurious chowder texture naturally without heavy excessive thickeners.

Finish with cream & seared shrimp: Reduce heat to low. Pour in the heavy cream and stir until velvety and shimmering. Gently fold most of the seared Cajun shrimp (and any resting juices) back into the simmering chowder for 2 minutes to warm through. Taste and adjust salt or Cajun spice if desired.

Garnish & serve piping hot: Ladle generous portions into warm rustic ceramic bowls. Crown each bowl with reserved seared blackened shrimp, extra sweet corn kernels, a swirl of cream, and fresh chopped chives and parsley. Serve with warm buttermilk cornbread!