In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 1 diced celery stalk, and 3 minced garlic cloves. Sauté for about 5 minutes until the vegetables are translucent and fragrant.

Add 1 pound of peeled and deveined shrimp to the pot. Cook for approximately 3-4 minutes until the shrimp turn pink and opaque.

Stir in 2 cups of sweet corn and cook for another 2-3 minutes until the corn is tender.

Pour in 4 cups of chicken or vegetable broth, bringing the mixture to a gentle simmer over medium-high heat.

Reduce the heat and allow to simmer for about 10-15 minutes to meld the flavors.

Slowly stir in 1 cup of heavy cream, seasoning with salt, pepper, and 1 tablespoon of Cajun seasoning to taste.

Remove from heat, ladle into bowls, and serve hot with crusty French bread.