Smoky Corn and Shrimp Chowder

Lisa Stephenson

Ingredients: 4 ears fresh sweet corn 4 slices bacon 1 medium white onion 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 tablespoons all-purpose flour 2 medium baking potatoes, peeled and chopped 5 cups milk 1 pound shrimp, peeled (deveined, if large) 4 cups baby arugula or other peppery greens, such as mache or chopped and stemmed mustard or turnip greens (we used spinach...) Directions: Cut corn kernels from cob, Scrape cobs with back of knife to release milk, set aside. Cook bacon in large pote, Remove from pan, drain and crumble Add Onion, corn, potato, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon.