Chupe (Peruvian Corn & Potato Stew)

Scrub the potato well and cut into large dice.
Shuck the ears of corn and slice them into 1" thick rounds.

Melt the butter in a large saucepan over medium heat.
Add onion & garlic and cook until softened.
Add the paprika & cayenne and cook, stirring, until the onions are all stained red.
Add the milk, stock, potato, corn & a pinch of salt if desired.

Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender.
Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque.

Taste for seasoning and adjust if necessary.