Step 1: Sauté Aromatics

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion, garlic, carrot, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.

Step 2: Build the Soup Base

1. Add the diced potato, corn kernels, smoked paprika, thyme, black pepper, and salt to the pot. Stir to coat the vegetables in the seasoning.
2. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.

Step 3: Blend for Creaminess

1. Using an immersion blender, blend a portion of the soup to create a creamy texture while leaving some chunks for added texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 4: Cook the Shrimp

1. Add the shrimp to the pot and cook for 5–7 minutes, or until the shrimp turn pink and are fully cooked. Avoid overcooking to keep them tender.

Step 5: Add Milk or Cream

1. Stir in the milk or cream and let the soup simmer for another 2–3 minutes. Adjust seasonings to taste.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and garnish with fresh parsley, green onions, or crumbled bacon as desired. Serve warm with crusty bread or crackers.