Old Bay Bourbon Shrimp and Corn Chowder

When I'm stuck inside thanks to a cold, snowy and rainy day, a nice bowl a hot soup is a welcome meal. Having a few ears of corn and a bag of potatoes on hand I knew I'd be making a chowder. I pulled some shrimp out of the freezer and set out on my culinary adventure for lunch. I did not have any bacon so I opted for smoked paprika to add a little smokiness to the soup. Instead of sherry I opted for bourbon and being form Baltimore, Old Bay is a must.

Old Bay Bourbon Shrimp and Corn Chowder

1 lb shrimp
4 Ears of Corn, kernels removed, about 2 cups
2-3 Cups Chicken Stock
1 Medium Onion, diced
4 Cups Diced Potato
½ Tablespoon Old Bay
1 Teaspoon Smoked paprika
2 Tablespoons Olive Oil
2 Tablespoons Flour
½ Cup Half and Half
1 Tablespoon Bourbon
2 Tablespoon chopped cilantro

Heat oil in a large dutch oven. Saute shrimp until cooked. Remove and set aside. Saute onions until they start to soften. Add in the smoked paprika and cook about 2 minutes. Add in the potatoes and old bay. Cook for 5 minutes, stirring frequently. Add in the corn and cook for 2 minutes, then add in the chicken stock just to cover the potatoes and corn. 

Bring to a boil, reduce to simmer and cook covered for 10 minutes. Using an immersion blender, puree the soup a little. You’ll still want to have a few chunks of potato. Stir in the half and half and simmer the soup for 2 minutes. Coat the cooked shrimp in 2 tablespoons of flour. Add to the soup and stir to incorporate. Stir in the bourbon and cilantro. Simmer the soup for 5-10 minutes, stirring frequently and scraping the bottom so nothing sticks. Serve and enjoy!