Sweet Corn and Shrimp Chowder

Referring to the Soup:

450 grams (one pound) of shrimp, shelled and deveined

Olive oil, 1 tablespoon (for shrimp)

Diced onion, one medium-sized

2 minced garlic cloves

Two medium potatoes, sliced after peeling

Fresh, frozen, or canned sweet corn kernels, 2 cups

1 cup of chopped celery

Smoked paprika, 1/2 teaspoon

thyme, ground to a 1/2 teaspoon

Just one bay leaf

4 cups of broth, preferably chicken but with vegetables

Lighter alternatives include using whole milk or 1 cup of heavy cream.

for a silkier consistency, if desired, add 1 cup of full-fat milk

To taste, season with salt and freshly ground black pepper.

For heat, you may optionally add 1/2 teaspoon of cayenne pepper.

One tablespoon of chopped fresh parsley (for garnishing purposes)

Serve with lemon wedges.

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