Dinner

Smoky Corn and Shrimp Chowder is for Dinner.

Smoky Corn and Shrimp Chowder takes 15 minutes to prepare.

Smoky Corn and Shrimp Chowder takes 20 minutes to cook.

Smoky Corn and Shrimp Chowder makes 6 servings.

The ingredients for Smoky Corn and Shrimp Chowder are:

4 ears fresh sweet corn
4 slices peppered bacon
1 medium white onion, chopped
1 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons flour
2 medium baked potatoes, chopped
5 cups skim milk
1 pound shrimp, peeled & deveined
4 cups baby arugula or other pepper greens (chopped and stemmed mustard or turnip greens)

Here is how you make Smoky Corn and Shrimp Chowder:

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 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 arugala or mustard greens. Serve with crumbled baconServing Size: 6Number of Servings: 6Recipe submitted by SparkPeople user PLAFUL.

The nutritional information for Smoky Corn and Shrimp Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 291.0

• Total Fat: 4.4 g
• Cholesterol: 122.6 mg
• Sodium: 695.6 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 4.7 g
• Protein: 28.9 g