In a large pot over medium heat, melt 2 tablespoons of butter until it bubbles gently. Add 3 minced garlic cloves and sauté for about 1 minute, or until fragrant and golden.

Add 2 tablespoons of Cajun seasoning, mixing it well with the garlic. Cook for 30 seconds, stirring continuously.

Combine 2 cups of corn and 1 pound of peeled and deveined shrimp. Cook for about 3-4 minutes, until the shrimp turn pink.

Pour in 4 cups of fish or chicken stock. Bring to a gentle simmer over medium-high heat, then reduce to medium-low. Simmer for 10-15 minutes.

Slowly stir in 1 cup of heavy cream or half-and-half. Let it simmer for an additional 5 minutes.

Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with fresh herbs if desired.