Shrimp And Roasted Corn Chowder

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Closet Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 ears corn, kernels cut from the cobs with the cobs reserved

1/2 pound shrimp peeled and deviend with the shells reserved

4 cups chicken broth or chicken stock or shrimp stock

4 slices smoked bacon, cut into one inch pieces

1 onion, diced

2 stalks celery, diced

1/2 red pepper, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

2 teaspoons smoked paprika

1/4 cup flour (or rice flour for gluten-free)

1 large stewing potato, cut into bite sized pieces

1/2 cup cream

salt (or fish sauce), pepper and cayenne (or sriracha) to taste

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