Shrimp Corn Chowder Soup: A Comforting Bowl of Coastal Flavor

In a large pot, melt the butter over medium heat. Add the diced onion, garlic, and celery, and sauté until softened, about 3-4 minutes.
Build the Base

Add the corn, potatoes, smoked paprika, and thyme to the pot. Stir well to coat the vegetables with the seasonings.
Simmer the Soup

Pour in the chicken or seafood broth, bringing the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Add Creaminess

Using an immersion blender, partially blend the soup to achieve a creamy texture while leaving some chunks of vegetables for texture. Alternatively, transfer a portion to a blender, puree, and return to the pot.
Cook the Shrimp

Stir in the heavy cream and season the soup with salt and pepper to taste. Add the shrimp and cook for 3-5 minutes, or until they turn pink and opaque.
Serve

Ladle the chowder into bowls, garnish with fresh parsley or green onions, and serve hot with crusty bread or crackers.
Serving and Storage Tips