Heat one tablespoon of avocado oil over medium-high heat in a large pot such as a large Dutch oven. I recommend using a thick-bottomed pot if at all possible.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the garlic and sauté another 2-3 minutes. If the onion begins turning brown at any point, decrease it to medium heat.

While onion and garlic are sautéing, shuck the corn and carefully remove the kernels with a sharp knife.

Add the corn kernels to the pot and sauté for another 5 to 8 minutes. Sprinkle in the paprika and stir.

Pour in the chicken stock and half and half. Cover and bring the pot to a boil (increase heat if necessary). Once the mixture has come to a full boil, reduce the heat.

Using a large measuring cup, scoop about half of the soup mixture out of the pot and pour it into a blender or food processor. Note: you can use an immersion blender here if you have one.

Place sole filets in the skillet and cook for about 2-3 minutes on each side, until cooked through. Place on a plate and set aside. Using the same skillet, cook the shrimp about 30 seconds to a minute on each side, until cooked through. Note: Fish is considered fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit.

Place the shrimp on the plate with the sole and set aside until chowder is finished simmering. Chop the sole filets into 1.5” pieces and add them to the chowder. Similarly, add the cooked shrimp to the chowder. Stir and cook for an additional 3 to 5 minutes. Taste the seafood chowder recipe for flavor and add salt and pepper to taste. You can also add a drizzle of lemon juice or lime juice.

Serve seafood corn chowder with fresh chopped basil, avocado, and a big hunk of crusty bread with butter or garlic bread. You can add more toppings like sour cream and chopped green onions if you’d like.