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Smokey Corn and Shrimp Chowder

Salty, crispy bacon and smoky paprika flavor this creamy soup studded with sweet corn and briny shrimp. Arugula gives it color, but parsley or spinach will work, too.

Course: Main Course, Seafood, Soup

Keyword: corn, shrimp

Servings:

Author: Relish

Ingredients

4 ears fresh sweet corn
4 bacon slices
1 medium white onion chopped
1 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons flour
2 medium baking potatoes chopped
5 cups 2-percent reduced-fat milk
1 lb. shrimp peeled (deveined, if large)
4 cups baby arugula or other peppery greens such as mache or chopped and stemmed mustard or turnip greens

Instructions

Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
Add onions, corn, smoked paprika and cayenne pepper to bacon drippings. Saute 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.