Shrimp and Corn Chowder

INGREDIENTS

• 1 lb. shrimp, peeled and deveined
• 4 tablespoons butter, divided
• 1 yellow onion, diced
• ½ cup celery, diced
• 4 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1½ tablespoons smoked paprika
• 1 bay leaf
• 4 cups chicken or seafood stock
• 1 lb. yukon gold potatoes, mini diced
• 2½ cups frozen corn kernels
• 2 teaspoons old bay seasoning
• 1 cup heavy cream or half and half
• scallions, greens only, for garnishing

INSTRUCTIONS

1. In a large dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
2. Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
3. While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference. Serve warm topped with scallions and remaining whole shrimp.