Corn-and-Shrimp Chowder with Bacon
Use the edge of a spoon to scrape every last bit of pulp from the cob -- it adds flavor and helps to lightly thicken the chowder.
- 6 ears corn, husks and silks removed
- 4 slices bacon, cut into 1/2-inch strips
- 8 scallions, white and green parts separated and thinly sliced
- 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon seafood seasoning
- 1/2 teaspoon dried thyme leaves
- 1 pound large peeled and deveined shrimp
- Coarse salt and ground pepper
- Crackers, for serving (optional)
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.
In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.
Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.
Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.