For the Chowder

• 1 lb shrimp (peeled and deveined) Fresh or frozen shrimp work well for this recipe. Choose medium or large shrimp for a meaty texture.
• 2 tablespoons butter For sautéing the vegetables and starting the base of the chowder.
• 1 small onion Finely chopped. Onion adds a savory base flavor that complements the sweetness of the corn and the shrimp.
• 2 stalks celery Chopped. Celery adds crunch and a mild, slightly peppery flavor to the chowder.
• 2 medium potatoes Peeled and diced. Potatoes help thicken the chowder and add heartiness.
• 3 cups corn kernels Fresh, frozen, or canned. Sweet corn is the star of the dish, adding natural sweetness and texture.
• 3 cups chicken broth Or vegetable broth, depending on your preference. The broth is the base of the soup and provides depth of flavor.
• 1.5 cups half-and-half For the creamy base. You can substitute heavy cream for a richer texture or milk for a lighter chowder.
• 1 teaspoon garlic powder For a subtle garlic flavor without overpowering the dish.
• 1 teaspoon smoked paprika Adds a mild smokiness and warmth to the chowder.
• to taste salt and pepper
• 1 bay leaf Adds a mild aromatic note to the broth.
• 1 tablespoon fresh parsley Chopped, for garnish.
• Lemon wedges For serving, optional. A squeeze of lemon can add a nice tang that balances the richness of the chowder.