Shrimp Corn Chowder Soup:

#### Instructions:

**Step 1: Sauté the Aromatics**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5-7 minutes, until the onion is softened and translucent.
2. Add the minced garlic and cook for an additional 1 minute, until fragrant.

**Step 2: Add the Potatoes and Corn**
1. Stir in the diced potatoes and corn kernels, mixing well with the onions and garlic.
2. Add the chicken or vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

**Step 3: Season the Soup**
1. Stir in the Old Bay seasoning, smoked paprika, salt, and pepper. Taste and adjust the seasonings as needed.

**Step 4: Add the Shrimp**
1. Add the shrimp to the pot and cook for about 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery if left too long in the soup.

**Step 5: Add the Cream**
1. Once the shrimp are cooked, stir in the heavy cream (or half-and-half for a lighter version). Continue to cook for an additional 2-3 minutes until the soup is heated through and creamy.

**Step 6: Serve**
1. Ladle the soup into bowls and garnish with fresh parsley or cilantro for a burst of color and freshness.

**Step 7: Enjoy!**
1. Serve this rich, creamy shrimp corn chowder with a side of warm crusty bread for dipping, and enjoy a hearty, satisfying meal!

### Tips for the Best Shrimp Corn Chowder Soup

– **Shrimp Size**: Use medium or large shrimp for this recipe, as they hold up well in the soup and are easier to bite into. You can also use frozen shrimp if fresh isn’t available—just be sure to thaw them first.

– **Corn**: Fresh corn on the cob will add a sweet, juicy bite to the chowder, but frozen corn works just as well and is more convenient. You can even use canned corn if that’s what you have on hand.

– **Adjust the Cream**: If you want a lighter soup, you can reduce the amount of heavy cream and use low-fat milk or a plant-based milk alternative, like almond milk. However, keep in mind that this will affect the richness and creaminess of the chowder.

– **Spice It Up**: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when seasoning the soup. It will give it a nice kick without overpowering the other flavors.

– **Add More Vegetables**: If you’d like to make the soup even heartier, feel free to add more vegetables like celery, carrots, or bell peppers. Just sauté them with the onions and garlic at the beginning for extra flavor.

– **Freezer-Friendly**: While this soup is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, you can freeze the soup without the shrimp and add fresh shrimp when reheating to preserve their texture.

– **Make It Ahead**: This soup can be made ahead of time, as the flavors continue to meld and deepen as it sits. Simply store it in an airtight container in the fridge and reheat on the stove over low heat when ready to serve.

### Conclusion

**Shrimp Corn Chowder Soup** is a perfect combination of rich, creamy, and hearty flavors that’s sure to become a go-to recipe in your kitchen. With the sweetness of the corn, the tender shrimp, and the creamy base, this chowder is both comforting and satisfying—ideal for any time of year. It’s a wonderful option for a cozy dinner, an easy weeknight meal, or a special treat for guests.

This easy-to-make soup doesn’t take much time to prepare, and the ingredients come together to create a bowl of comfort that is perfect for dipping crusty bread or serving as a stand-alone dish. Whether you’re craving seafood or simply looking for a hearty soup that hits all the right notes, **Shrimp Corn Chowder Soup** will not disappoint!