Smokey Corn and Shrimp Chowder

Memory Lowe

4 ears fresh sweet corn or 10 oz. frozen corn

4 bacon slices

1 medium white onion, chopped

1 tsp. salt

1 tsp. smoked paprika

¼ tsp. cayenne pepper

2 Tbsp. flour

2 medium baking potatoes, chopped

5 cups 2% reduced fat milk

1 tsp. Chef Paul Prudhomme’s Seafood Magic

1 lb. shrimp, peeled (deveined, if large)

4 cups kale

Get all ingredient ready before assembling.  Cut corn kernels from cob.  Scrape cobs with back of knife to release milk.  Set aside. Cook bacon in a large Dutch oven.  Remove from pan, drain 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 until thick and creamy, about 10 minutes. Add Seafood Magic and shrimp and cook until pink.  Stir in kale.  Serve with crumbled bacon.