In a large pot, melt 4 tablespoons of butter over medium heat. Once melted, add 1 chopped onion and 2 minced garlic cloves, sautéing for about 5 minutes until the onions are translucent and fragrant.

Next, stir in 2 cups of fresh corn and 1 pound of peeled shrimp. Cook for about 4-5 minutes or until the shrimp begin to turn pink and opaque.

Pour in 4 cups of chicken broth, followed by 2 teaspoons of Cajun seasoning. Stir to blend flavors and bring to a gentle boil.

Reduce heat to low and allow the bisque to simmer for about 15-20 minutes.

Slowly stir in 1 cup of heavy cream, maintaining low heat to prevent boiling. Heat through for another 3-5 minutes.

Taste and adjust seasoning if needed. Simmer for an additional 2 minutes.

Ladle into warm bowls and serve with crusty bread or over a bed of rice.