Peel the chorizo and dice into small cubes. Dice the Vidalia onion and the celery stalks. Peel the garlic and mince. Peel the potatoes and cut into large cubes.

Heat the vegetable oil in a large pot over medium heat. Add the chorizo and cook, stirring frequently, until the fat has rendered and the chorizo is crispy, about 6-8 minutes. Using a slotted spoon, scoop the chorizo out and transfer to a bowl leaving the oil in the skillet.

Melt 2 tablespoons of butter into the oil over medium high until frothy. Add the onion and celery and cook for 8-10 minutes until softened and browning. Add the garlic and cook for 45 seconds until fragrant. Season with salt and pepper and stir to combine.

Next, add the potatoes and season with salt. Add the chicken stock and scrape up any browned bits stuck to the bottom of the skillet. Bring to a boil and then reduce heat, cover, and simmer for 30 minutes until the potatoes are fork-tender.

Taste the broth and season with salt, pepper, and paprika. Add the corn and shrimp and cook until the shrimp are opaque and cooked through, about 5 minutes. Stir in the heavy cream and half of the chorizo and remove from heat.

Divide the spicy shrimp and corn chowder between bowls and garnish with sliced scallions and the remaining crispy chorizo. Enjoy!