Directions

1. Heat oil in a large Dutch oven or stockpot 
on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 6 to 8 minutes. Add jalapeño, paprika and thyme and cook for 1 minute, stirring well. Add 3 cups water, increase heat and bring to a boil. Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes. Add corn and milk; season with salt (¼ tsp minimum) and black pepper, and simmer for 2 to 3 more minutes. Remove from heat.
2. Using a hand held blender, blend until semi smooth. If you don't have a hand held blender, place about 3 cups of the corn mixture in a blender and puree, then transfer purée back to pot, stir to combine and return to medium heat; bring to a simmer.
3. Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Remove from heat and taste for seasoning. .