Coastal Shrimp and Corn Chowder

Dice the yellow-onion into small pieces. Roughly chop the tomatoes. Mince the garlic cloves. Set aside.

Peel and cube the potatoes into 1-inch pieces. Cut the corn kernels from the cobs and set aside.

Rinse and peel the shrimp if needed, then pat dry. Roughly chop the cilantro and slice the green onions.

Heat the olive-oil in a large stockpot over medium heat. Add the diced onion and cook, stirring with a wooden-spoon, for 8 minutes until softened and slightly golden.

Add the minced garlic, cumin, paprika, and black-pepper. Stir for 1 minute until fragrant.

Add the chopped tomatoes and cook for 5 minutes, mashing slightly, until they release their juices and form a rich base.

Pour in 4 cups of water and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are nearly tender.

Add the corn kernels and cook for another 5 minutes.

Pour in the whole-milk and stir gently to combine. Let the chowder simmer on low heat for 5 minutes without boiling.

Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are cooked through. Use a food thermometer to verify internal temperature has reached 145°F (63°C) for food safety.

Remove the pot from heat. Squeeze in the juice of both limes and stir in the fresh cilantro.

Taste and adjust salt and pepper as needed. Let the chowder rest for 2 minutes before ladling into bowls.

Ladle the chowder into deep bowls. Garnish with sliced green onions and extra cilantro leaves.

Serve immediately with lime wedges on the side for an extra squeeze of brightness.