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| SMOKY
CORN AND SHRIMP CHOWDER |
| (click
for printable version of this
recipe) |
| Cooler
weather brings the comfort of foods
of soups and stews. This recipe hit
the spot on a chilly night. |
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| TOOLS: |
•
Cutting Board
& Knife
•
Whisk
•
Large
Stainless Steel Bowl
•
Dutch Oven |
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| INGREDIENTS: |
•
4 ears fresh sweet
corn
• 4 bacon slices,
cut in large
pieces
• 1 medium onion,
chopped
• 1 tsp salt
• 1 tsp smoked
paprika
• 1/4 tsp cayenne
pepper
• 2 tbsp flour
• 2 medium
potatoes, peeled
and chopped
5 cups 2% reduced
fat milk
• 1 pound shrimp,
peeled (deveined
and
cut in
bite-size pieces,
if large)
• 4 cups baby
arugula or other
peppery
greens such
as turnip or
mustard,
washed and
coarsely chopped
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION:
Cut corn
kernels from cob. Scrape cobs with
back of knife to release milk. Set
aside.
Cook bacon in large Dutch oven.
Remove from the drippings in the
pan, and crumble. Add onions,
corn, salt, smoked paprika and
cayenne pepper to bacon drippings.
Saute 10 minutes.
Add flour, whisking well, cook 2
minutes. Add potatoes and milk.
Cook, uncovered, until thick and
creamy, appx 10 minutes. Add
shrimp and greens and cook until
shrimp is pink. Serve with
crumbled bacon.
Hints: When cutting corn
off the cob, do it in a large,
stainless steel bowl. This will
keep the splatters inside the bowl
so you get all the cream possible
and it cuts down on the mess. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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