You are here: Home » Recipes » Smokey Corn and Shrimp Chowder Smokey Corn and Shrimp Chowder Recipe by RelishKitchen Tested Yield 6 servings Loaded with calcium, this chowder combines smoked paprika and sweet corn and shrimp. Mark Boughton/styling: Teresa Blackburn PrintEmail 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. Ingredients 4 ears fresh sweet corn4 bacon slices1 medium white onion, chopped1 teaspoon salt1 teaspoon smoked paprika1/4 teaspoon cayenne pepper2 tablespoons flour2 medium baking potatoes, chopped5 cups 2-percent reduced-fat milk1 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 Instructions 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 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. —Recipe by Jill Melton.