In a large pot, heat over medium heat and add the bacon. Cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain, leaving drippings in the pot.

Add diced onion to the pot with the bacon drippings and sauté for 4-5 minutes until translucent. Stir in minced garlic, cooking for an additional minute until fragrant.

Mix in diced potato and corn kernels, sautéing together for 2-3 minutes to add sweetness and texture.

Stir in tomato paste and half of the Cajun seasoning, mixing well. Pour in shrimp stock and bring to a boil. Reduce heat and let simmer for 15-20 minutes until the potatoes are tender.

Season peeled and deveined shrimp with remaining Cajun seasoning and kosher salt. Heat olive oil in a pan and sear shrimp for about 2 minutes per side until pink and opaque.

Using an immersion blender, puree the soup in the pot until smooth. Stir in cooked shrimp and remaining corn kernels.

Lower the heat and mix in heavy cream, along with the zest and juice of lemon. Garnish with freshly chopped parsley and crushed bacon when serving.