Shrimp and Corn Chowder

Ingredients:

• 1 lb (450 g) shrimp, peeled and deveined
• 2 cups of fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups (1 liter) of chicken or seafood broth
• 1 cup (240 ml) of heavy cream (or coconut milk for a dairy-free option)
• 1/2 cup (120 ml) of milk
• 2 tbsp unsalted butter (or olive oil)
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional, for heat)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish
• Optional: crispy bacon bits for topping

Instructions:

1. Cook the Shrimp:
   • In a large pot, melt 1 tbsp of butter over medium heat.
   • Add shrimp, season lightly with salt and pepper, and cook until pink and opaque (about 2-3 minutes per side). Remove and set aside.
2. Sauté Vegetables:
   • In the same pot, melt the remaining butter. Add onion and garlic, sauté until soft and fragrant (about 3 minutes).
   • Add diced potatoes and corn. Cook for another 2-3 minutes, stirring occasionally.
3. Simmer the Chowder:
   • Pour in the chicken or seafood broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender (about 10-15 minutes).
4. Blend and Add Cream:
   • Using an immersion blender, blend a portion of the soup for a creamy texture, leaving some chunks for a hearty feel (optional).
   • Stir in the heavy cream and milk. Simmer gently for 5 minutes. Add smoked paprika and chili flakes (if using).
5. Finish with Shrimp:
   • Return the cooked shrimp to the pot, heating them through for 2-3 minutes. Adjust seasoning with salt and pepper.
6. Serve:
   • Ladle the chowder into bowls. Garnish with fresh parsley or cilantro, cracked black pepper, and optional crispy bacon bits.

This comforting dish pairs wonderfully with crusty bread or oyster crackers. Let me know if you’d like to customize the recipe further