Smoky Corn and Spinach Chowder

By á-47

Ingredients

• 4 ears sweet corn
• 4 slices bacon
• 1 medium white onion, chopped
• 1 tea. salt
• 1 tea. smoked paprika
• 1/4 tea. cayenne pepper
• 2 tbsp. flour
• 2 medium potatoes, peeled and chopped
• 5 cups 2% milk
• 1 lb. chicken breast, cut into bite size pieces
• 4 cups spinach

Details

Servings 6

Preparation

Step 1

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 onion, corn, salt, 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 chicken and cook until no longer pink. Stir in spinach.

Serve with crumbled bacon.