Chowdah

I found this recipe a couple of weeks ago at work.  I was bored and actually reading one of those magazines that comes in the newspaper...the Parade maybe?  See, our office has county, state, and federal employees working together in one space.  Some of our employees were out on furlough, and even though there were still some of us there working, we were prohibited from using our computers which are on the federal system.  I had some free time, so I was reading the paper, and this recipe caught my eye. 

It's called Smokey Corn and Shrimp Chowder, by Relish (or by Jill Melton, the website says both).  I went home and made it that same night, and it was so good.  I highly recommend it.  If you don't like spicy things, cut back on the cayenne pepper by at least half...it definitely had a bite.  And I used turnip greens, but any greens will do.

Smoky Corn and Shrimp Chowder

 

Ingredients:

4 ears fresh sweet corn
4 bacon slices
1 medium white onion, chopped
1 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons flour
2 medium baking potatoes, chopped
5 cups 2-percent reduced-fat milk
1 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

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.