Delicious Shrimp and Corn Chowder Recipe with a Twist

Ingredients:

• 1 lb. of shrimp, peeled and deveined
• 2 cups of corn kernels, fresh or frozen
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1 tsp. of smoked paprika
• 1/4 tsp. of cayenne pepper
• 2 tbsp. of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the potatoes, smoked paprika, cayenne pepper, salt, and pepper. Cook for 5 minutes or until the potatoes are tender.
4. Add the corn and chicken broth. Bring to a boil and then reduce the heat to low. Cover and simmer for 15 minutes.
5. Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
6. Return the pot to the stove and add the shrimp. Cook until the shrimp are pink and cooked through, about 5 minutes.
7. Add the heavy cream and stir until well combined. Cook for an additional 5 minutes.
8. Garnish with fresh parsley and serve hot.

This shrimp and corn chowder recipe is a delicious twist on the classic. The smoked paprika and cayenne pepper add a smoky and spicy flavor to the soup, while the addition of heavy cream gives it a creamy and velvety texture. The use of an immersion blender to puree the soup makes it extra smooth and creamy. This recipe is perfect for a cozy night in or as an impressive appetizer for a dinner party. Try it out and impress your friends and family with this delicious and unique dish.