Smokey Corn and Shrimp Chowder

Smokey Corn and Shrimp Chowder 

4 ears fresh sweet corn (or canned 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 potatoes, chopped       
5 c. 2% milk                
1 pound shrimp (deveined, if large)                                
4 c. baby arugula or spinach

Cut corn from cob. Scrape cobs with back of knife to release milk. Set aside. Cook bacon in large Dutch oven. Remove from pan, drain and crumble. Add onions, corn, 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. Cook until pink. Stir in arugla. Serve with crumbled bacon.