# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh or frozen corn kernels
03 - 1 medium yellow onion, diced
04 - 1 celery stalk, diced
05 - 1 medium red bell pepper, diced
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 2 cloves garlic, minced
→ Dairy & Broth
08 - 2 cups whole milk
09 - 2 cups low-sodium chicken or seafood broth
10 - 1 cup heavy cream
→ Fats
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
→ Seasonings
13 - 2 teaspoons Cajun seasoning
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon dried thyme
16 - Salt and black pepper, to taste
→ Optional Garnishes
17 - 2 tablespoons fresh parsley, chopped
18 - 2 scallions, sliced
19 - Hot sauce, to taste
# Preparation Steps:
01 - In a large pot or Dutch oven, heat olive oil and 1 tablespoon butter over medium heat.
02 - Add the diced onion, celery, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn, Cajun seasoning, smoked paprika, dried thyme, and a generous pinch of salt and black pepper. Stir until evenly coated.
05 - Pour in broth and bring to a simmer. Cook uncovered for 12 to 15 minutes, or until potatoes are fork-tender.
06 - While the chowder base simmers, lightly season the shrimp with salt and pepper.
07 - In a separate skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Set shrimp aside.
08 - Once potatoes are tender, reduce heat to low. Stir in whole milk and heavy cream. Simmer for 5 minutes, stirring often.
09 - Stir in cooked shrimp, reserving a few for garnish if desired. Adjust seasoning with additional salt, black pepper, Cajun seasoning, or hot sauce as needed.
10 - Ladle chowder into bowls and garnish with chopped parsley, sliced scallions, reserved shrimp, and hot sauce as desired. Serve hot.
