Ingredients:

• 2 tbsp butter
• 1 lb shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 can of cream of corn
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp smoked paprika
• 1 tsp thyme (dried or fresh)
• 1 tsp of Creole Seasoning
• Salt and pepper to taste
• 4 strips of bacon, cooked and crumbled (optional)
• Chopped fresh parsley or green onions for garnish

Instructions:

1. Sauté the Veggies: In a large pot, sauté the diced onions and garlic until soft and fragrant, about 3-4 minutes with butter. Stir in the diced potatoes and cook for another 3-4 minutes.
2. Cook the Shrimp: Add shrimp and cook until they turn pink, about 2-3 minutes.
3. Add Corn & Broth: Add the corn kernels, cream of corn, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Make It Creamy: Stir in the heavy cream, smoked paprika, creole seasoning, and thyme. Let the soup simmer on low for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Garnish & Serve: Ladle the shrimp corn chowder into bowls, top with crumbled bacon (if using), and garnish with fresh parsley or green onions.

---

Optional Add-ins/Add-ons:

• For extra flavor, you can add a pinch of cayenne pepper for some heat.
• If you prefer a thicker chowder, mash a few potatoes with the back of a spoon before adding the cream.