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Creamy Corn Chowder with Shrimp

Corn chowder recipes are in abundance, and every cook has a different version. This is one of our fall season favorites when we're expecting extra guests at the table.

Make this chowder a day ahead of time to really enjoy it at its best, and be sure to top it off with crisp bacon bits. Another secret that gives this recipe an even richer taste is the addition of smoked paprika. Shredded kale, which is optional, gives it some color and is a nice texture addition. I sometimes slip in just a little cilantro if I know everyone at the table enjoys this added flavoring.

Creamy Corn Chowder with Shrimp
Serves 6-8

5 ears of fresh corn
1 large onion
2 jalapeno peppers (optional)
2 teaspoons smoked paprika
1 tablespoon oil
1/2 teaspoon cayenne pepper
3 tablespoons flour
4 medium white potatoes
6.5 cups 2 percent milk
1.5 pounds shrimp
2 cups chopped kale leaves
1 small bunch cilantro, chopped (optional)

Salt and pepper to taste
8 bacon slices

Remove husks and strings from corn; stand each cob upright on a plate, and use a knife to scrape off kernels. Then use the flat side of knife to press against cob to extract "milk."

Dice onion and jalapenos.

Chop potatoes into bite-size pieces; set aside.

Peel, devein and rinse shrimp; set aside.

In a large pot, heat oil and add: corn, chopped onion, chopped jalapenos, paprika and cayenne. Saute until onions are soft.

Stir in flour and whisk for about 3 minutes.

Add in potatoes and milk.

Simmer for about 15-20 minutes or until the mixture reaches a thickened creamy consistency and potatoes are thoroughly cooked without becoming mushy.

Add shrimp and kale/cilantro.

Stir until shrimp turns pink.

Serve topped with bacon bits. (Microwave bacon in paper towels to reduce greasiness.)



 

 

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