Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (about 2 cups or 300 g)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups fresh or frozen corn kernels
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley or chives for garnish
  • Lemon wedges for serving

Instructions:

  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and minced garlic; sauté until the onion is translucent (about 3-4 minutes).
  3. Add the diced potatoes and stock; bring to a simmer. Cook until potatoes are tender (about 15 minutes).
  4. Stir in the corn and smoked paprika; cook for 5 minutes.
  5. Add the shrimp and cook until they turn pink (about 3-5 minutes).
  6. Reduce heat and stir in the heavy cream; season with salt and pepper.
  7. Ladle chowder into bowls and garnish with fresh herbs and lemon wedges.