In a large pot, crisp up your 6 slices of bacon over medium heat until golden brown. Once done, remove the bacon, crumble it, and set it aside, keeping that flavorful fat in the pot.

In the same pot, add 1 medium diced onion and 3 minced garlic cloves. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

Toss in 1 large diced Russet potato and 2 cups of corn kernels. Stir everything together and let it cook for a few minutes until the corn gets slightly tender.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of Cajun seasoning, mixing well until all the vegetables are coated in the warm, tasty spices.

Pour in 4 cups of shrimp stock, bringing the mixture to a gentle simmer. Cook until the potatoes are tender, roughly 10-15 minutes.

Add 1 pound of shrimp to the pot, cooking them until they turn pink and opaque, about 3-5 minutes.

Stir in 1 cup of heavy cream into the pot, letting it warm through but not boil.

Mix in the chopped fresh parsley, the zest of 1 lemon, and the lemon juice.

Serve your bisque hot, topped with the crumbled bacon, and alongside a loaf of crusty bread.