Step 1: Prepare the Shrimp

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   2. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque.
   3. Remove the shrimp from the heat, chop them into bite-sized pieces, and set aside.

Step 2: Sauté the Vegetables

1. In a large pot or Dutch oven, heat a bit of olive oil over medium heat.
2. Add the diced onion, celery, and minced garlic. Sauté for 4–5 minutes, until the vegetables are softened and the onion is translucent.

Step 3: Add Potatoes and Corn

1. 1. Stir in the diced potatoes and corn kernels.

1. Cook for an additional 2–3 minutes.

Step 4: Season and Simmer

1. 1. Sprinkle in the smoked paprika, dried thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables evenly with the spices.
   2. Pour in the broth and bring the soup to a gentle simmer.

1. Reduce the heat to low and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Add Cream and Milk

1. 1. Stir in the heavy cream and whole milk (if using).
   2. Let the chowder simmer for an additional 5–7 minutes, allowing it to thicken slightly.

Step 6: Add Shrimp and Final Seasoning

1. 1. Return the chopped shrimp to the pot and stir to combine.
   2. Allow the shrimp to warm through for 2–3 minutes.
   3. Taste the chowder and adjust seasoning with salt and pepper as needed.

Step 7: Garnish and Serve

1. Ladle the chowder into bowls.
2. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, fresh kick.

Tips for Success:

• • Add Depth of Flavor: Deglaze the pot with a splash of white wine before adding the broth for extra richness.

• Thicken the Chowder: Mash some of the cooked potatoes directly in the pot or use an immersion blender for a creamier texture.
• Smoky Twist: Add cooked bacon or smoked sausage along with the onions for a smoky flavor.
• Using Frozen Shrimp: Ensure they are thawed and patted dry before cooking to avoid excess water.