Smokey Corn and Shrimp Chowder

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

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.


4 ears fresh sweet corn
4 bacon slices
1medium white onion, chopped
1teaspoon salt
1teaspoon smoked paprika
1/4teaspoon cayenne pepper
2tablespoons flour
2medium baking potatoes, chopped
5cups 2-percent reduced-fat milk
1pound shrimp, peeled (deveined, if large)
4cups baby arugula or other peppery greens, such as mache or chopped and stemmed mustard or 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.

—Recipe by Jill Melton.

Nutritional Info *per serving

  • Calories 382
  • Fat 17g
  • Cholesterol 120mg
  • Sodium 794mg
  • Carbohydrate 33g
  • Fiber 3g
  • Sugars 15g
  • Protein 25g
  • Calcium 308mg