The moment I saw this recipe, I knew I had to have it. It is literally the perfect time of year for this recipe. You can still get most of the core ingredients seasonally and only need to pick up a few things at the supermarket. As for me, I was able to get all the produce and the bacon at the Farmer's Market. I will say that getting your ingredients locally makes ALL the difference in this recipe. This chowder was elevated from good to divine with sweet, plump corn, tender potatoes, peppery arugula, and flavorful thick-cut bacon, all from the nation's heartland. Unbelievably delicious, ridiculously belly filling and soul warming.
This was so good that Greg was delighted about there being enough for a third night. Third night leftovers? Joy? THAT'S how you know it's good.
Smoky Corn, Shrimp, and Bacon Chowder (slightly modified from Relish.com)
-4 ears fresh sweet corn
-4 slices bacon
-1 medium white onion, chopped
-1 large clove garlic, minced
-1 teaspoon salt
-1 teaspoon smoked paprika (do NOT use regular paprika...smoked paprika is WORTH IT)
-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, garlic, 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.
-Serves 6 generously