Smoky Corn and Shrimp Chowder

Smoky Corn and Shrimp Chowder

Loaded with calcium, this chowder combines smoked paprika and sweet corn and shrimp.

Salty, crispy bacon and smoky paprika (found in the spice section of most supermarkets) flavor this creamy soup studded with sweet corn and briny shrimp. Arugula gives it color, but parsley or spinach will work, too.

Serves: 6 Save

Ingredients (11)

  • 4 Ears of Sweet Corn
  • 4 Bacon Strips
  • 1 White Onion
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper
  • 2 T All Purpose Flour
  • 2 Whole Potatoes
  • 5 cup 2% Milk
  • 1 lb Peeled and Deveined Shrimp
  • 4 cup Baby Arugula
  • or 4 cup Mâche Lettuce
  • or 4 cup Mustard Greens
  • or 4 cup Turnip Greens


  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 arugula. Serve with crumbled bacon.