SMOKEY SHIMP & CORN CHOWDER

By Lovetocook-3

The smoked Paprika is an important ingredient to this chowder.

Ingredients

• 4 ears fresh corn (or 2 bags frozen corn)
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp flour
• 2 medium baking potatoes, peeled & chopped
• 5 cups fat free milk
• 1 lb shrimp peeled and deveined (or 2 8oz bags salad shrimp/rock shrimp)
• 2 cups greens, chopped (spinach, arugula)

Preparation

Step 1

If using fresh corn, cut from cob and crape cob with back of knife to release milk. Set aside.
Cook bacon in large pot until crisp. Remove and drain.
Add onion, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook about 2 minutes. Add potatoes and milk. Cook 15-20 minutes or until thick and creamy and potatoes are tender. Add shrimp (if raw, cook until pink; if frozen, cook until defrosted). Stir in greens. Serve toped with crumbled bacon or you can add to soup.