Ingredients:

• 4 ears fresh sweet 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

• 5 cups milk

• 1 lb. Shrimp, peeled and deveined

• 4 cups baby arugula or other peppery greens such as mache or chopped and stemmed mustard or turnip greens
   

Preparation:

1. Cut corn kernels from cob.  Scrape cobs with back of knife to release milk.  Set aside.

2. Cook bacon in a large Dutch oven.  Remove frompan, drain and crumble.  Add onions, corn, salt, smoked paprika and cayenne pepper to bacon drippings.  Saute 10 minutes.

3. Add flour, whisking well; cook 2 minutes.  Addpotatoes and milk.  Cook until thick and creamy, about 10 minutes.  Add shrimp and cook until pink.  Stir in arugula. Serve with crumbled bacon.

   Serves 6