Shrimp and Corn Chowder

 Souper Sunday with this shrimp, corn and potato chowder that has a New Orleans style to it.  Serve with fresh crusty sourdough bread.  

1 lb. shrimp, peeled and deveined

4 tablespoons butter, divided

1 yellow onion, diced

1/2 cup celery, diced

4 cloves garlic, minced

2 tablespoons flour

1 1/2 tablespoons smoked paprika

1 bay leaf

4 cups seafood stock

1 lb. Yukon gold potatoes, mini diced

2 1/2 cups frozen corn kernels

2 teaspoons Old Bay seasoning

1 cup heavy cream 

In a large soup pot, heat 1 tablespoons of butter over medium high heat and cook the shrimp for 4 - 7 minutes or until they become completely opaque on the outside. DO NOT OVERCOOK shrimp or they will become tough.   Remove shrimp to a plate and set aside.

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, seafood 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.

While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite size 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.  Add remaining whole shrimp.  Remove bay leaf, adjust seasonings to preference. 

*Adapted from Little Spice Jar blog.