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Smoky Corn and Shrimp Chowder

Source of Recipe


Jill Melton



List of Ingredients



• 4 ears fresh sweet corn
  
• 4 slices bacon
  
• 1 medium white onion, chopped
  
• 1 tsp salt
  
• 1 tsp smoked paprika
  
• ¼ tsp cayenne pepper
  
• 2 Tbsp all-purpose flour
  
• 2 medium baking potatoes, peeled and chopped
  
• 5 cups 2% reduced-fat milk
  
• 1 pound shrimp, peeled
  
• 4 cups baby arugula or other peppery greens *
  






Instructions



1. Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
   
   
2. Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
   
   
3. Add onion, corn, salt, smoked paprika, and cayenne pepper to bacon drippings. Sauté 10 minutes. Add flour, whisking well, and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon.
   
   Serves 6
   
   






Final Comments


* Arugula gives it color, but parsley or spinach will work, too.