Creamy Fresh Corn and Shrimp Chowder

November 06, 2013

The fall season (or any time of year) is just one excuse to enjoy chowder, especially if you can find fresh corn and shrimp. Prepare it the day before, refrigerate, and it's even better reheated on the second day. Our secret ingredient for this classic recipe is smoked paprika, and a bit of cilantro really adds a unique edge. Fire up your pot on the stovetop and enjoy one of our crowd faves!

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 (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...
See the full directions on my site

Nutritions

Calories
642

Sodium
1672mg
69% DV

Fat
32g
50% DV

Protein
34g
69% DV

Carbs
40g
13% DV

Fiber
10g
40% DV