Shrimp corn chowder


4 ears fresh sweet corn or 1 bag Steam-fresh, microwaved 2 minutes less than bag states

4 bacon slices bacon

1 medium white onion, chopped

1 tsp. salt

1 tsp. smoked paprika

¼ tsp. cayenne pepper

2 Tbsp. flour

2 medium baking potatoes, chopped

5 cups 2% reduced fat milk

1 pound large shrimp, peeled & deveined

1 to 2 cups spinach



Cut corn kernels from cob or use frozen bag corn

Cook bacon in large Dutch oven. Remove bacon and crumble.

Add onion, corn, salt, smoked paprika & cayenne pepper to the bacon drippings.  Saute 10 minutes.

Add Flour, whisking well; cook 2 minutes.

Add potatoes and milk.  Cook until thick and creamy, about 10 minutes.

Add shrimp and cook until pink.

Stir in spinach.

Serve with crumbled bacon.  Serves 4.



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