Heat olive oil in your pot over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, stirring often, until the veggies are softened and fragrant.
Stir in the diced potatoes and Cajun seasoning. Coat the potatoes well so every bite gets a kick of spice. Cook for another 2 minutes, letting the seasoning toast slightly and deepen in flavor.
Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 10-15 minutes or until the potatoes are tender.
Stir in the corn kernels and shrimp. Cook for 3-5 minutes until the shrimp turn pink and are just cooked through. Be careful not to overcook the shrimp to keep them tender and juicy.
Lower the heat and stir in the heavy cream. Simmer gently for another 2-3 minutes, allowing the chowder to thicken beautifully. Taste and adjust salt and pepper as needed.
Ladle the chowder into bowls and sprinkle with chopped green onions for a fresh, vibrant finish. Serve with crusty bread or a simple side salad to round out the meal.
