Smoky corn and Shrimp Chowder

4 ears fresh sweet corn (I just use frozen)
4 slices bacon
1 medium onion, chopped
1 tsp. salt
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 T. flour
2 medium potatoes, chopped and cooked
5 cups milk
1 pound shrimp, peeled and deveined
4 cups baby arugula or other peppery greens

1. Cut corn from cob.  Set aside.
2. Cook bacon. Remove from pan, drain and crumble.  Add onions, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 mins.
3. Add flour, whisking well; cook 2 minutes. Add potatoes and milk.  Cook until thick and creamy, about 10 mins. Add shrimp and cook until pink (I use precooked). Stir in arugula.  Serve with crumbled bacon.