1 lb. raw shrimp, peeled and deveined (small or medium)
3 cloves of garlic, finely diced
1 onion, diced
2 tsp. smoked paprika
½ tsp. dried oregano
½ tsp. dried basil
¼- ½ tsp. red pepper flakes (more or less depending on spicy you want it)
Salt & pepper (to taste)
4 cups chicken broth
2 cups sweet corn kernels (fresh or frozen)
1 bay leaf
¼ cup heavy whipping cream
Dried or fresh parsley (to garnish—optional)
Instructions
In a large metal pot or Dutch oven over medium-high heat cook bacon until crispy; remove from pot and drain on paper towels; set aside.
Add shrimp to bacon grease in pot and cook, stirring as needed until pink (2-3 minutes); remove from pot and drain on paper towels; set aside.
Next add the garlic and onion to the pot, cook until onions are translucent (2-3 minutes), then stir in paprika, oregano, basil and red pepper flakes and continue cooking until fragrant.
Slowly whisk in chicken broth; season with salt and pepper.
Add corn and bay leaf, bring to a boil then reduce heat and simmer until the soup begins to thicken (approximately 10-15 minutes).
Remove the bay leaf before stirring in heavy cream then use a hand held immersion blender to puree the soup until smooth or alternatively very carefully ladle hot soup into a blender and blend until smooth.
Divide soup among serving bowls, add shrimp and garnish with bacon crumbles and parsley leaves.
Serve & enjoy! Yields 4-6 servings depending on size.
Recipe by How to Have it All at https://www.howtohaveitall.net/spicy-shrimp-corn-chowder-recipe/