Cajun Shrimp and Corn Chowder

I make this recipe in the summertime with fresh grilled corn.
Corn and shrimp are a great pairing and make for a great
harmony in this simple but richly flavored Cajun spiced soup.

Ingredients:
3 tablespoons butter, divided
1 large onion, peeled and diced
1 tablespoon plus 1/2 teaspoon Cajun seasoning, divided,
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste
Chopped parsley, garnish

Directions:
In a large saucepan over medium heat,
melt 2 1/2 tablespoons butter.
Add the onions and cook until softened
and translucent, about 5 minutes, stirring occasionally.
Stir in 1 tablespoon Cajun spice, corn
and chicken stock and bring to a simmer.
Cook until the corn is cooked through, about 20 minutes.
While the soup is cooking, sauté the shrimp.
Season the shrimp with the remaining Cajun spice.
Heat a large sauté pan over high heat,
melt the remaining butter and quickly sauté
the shrimp until warmed through, about 2 minutes.
Remove from heat and move the shrimp to a bowl.
Set aside in a warm place.
Stir the heavy cream into the soup
and heat to a gentle simmer.
Cook an additional 10 to 15 minutes
to thicken the soup slightly.
Remove from heat and purée the soup until smooth.
Adjust the seasoning as needed
and stir in additional cream if desired.
Stir in the cooked shrimp.
Serve the soup garnished
with a sprinkling of chopped parsley.