Southern Corn Chowder topped with New Orleans Shrimp and Salmon

Ingredients:
Smoked paprika
Creole seasoning
Salt
Pepper
2 tbsp butter
1 yellow onion, diced
3 cloves of garlic, diced
2 tbsp olive oil
2 tbsp flour
2 1/2 cups chicken stock plus more for deglazing
1 1/2 cups milk
1 large russet potato or 2 small
10-14 oz bag of frozen corn kernels
10oz pre cooked andouille, sliced into half moons
Parsley for garnish

Directions:
1. Brown sausage in 1 tbsp olive oil. Remove with slotted spoon
2. Deglaze with a few tbsp stock
3. Add onions and another tbsp of olive oil and some seasoning. Brown and slightly caramelize - about 8 minutes.
4. Lower heat. Add flour and stir and cook. Let a crust form on the pan a little. Just about 1-2 minutes.
5. Add garlic and cook 1 min.
6. Stir in stock. Season again. Bring to a simmer.
7. Stir in milk. Bring to a simmer.
8. Peel and cut potato into bite sized pieces. Add potato to pan and stir.
9. Cook about 15 minutes over medium low. Stir often with a wooden spoon to make sure it’s not sticking to pan.
10. Add in corn and stir. Cook about 10 minutes. Taste for seasoning.
11. Stir in butter and andouille. Stir. Heat for 2 minutes. Taste again for seasoning.
Garnish with parsley

https://wineladyfontno.blogspot.com/2018/07/new-orleans-style-salmon-topped-with.html
I served this underneath New Orleans salmon and shrimp. The New Orleans salmon and shrimp is tossed in a spice rub, seared for a few minutes each side. Remove from pan. Add butter and honey to pan. Return seafood to pan and cook on medium low for 2 minutes per side. Serve over the chowder and drizzle some pan juices on the seafood.

Wine pairing:
Shaw Vineyards
Keuka Hill in Finger Lakes, NY
Reserve Red 2010

The restaurant's dish:                                   My dish minus the onions strings: