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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.

  • prep: 25 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, July 2009

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Reviews (8)

  • Happy_Birthday_Dr_Seuss 18 Jan, 2013

    Corn-and-Shrimp Chowder with Bacon
    Russell's Friday Dinner
    Nutritious and Delicious!

  • kimisV 9 Jan, 2013

    I made this for NEW YEARS EVE 2012, it was fantastic! Even though I substituted frozen corn and skim milk, it came out great. Looking forward to the peak of sweet corn season to try again.

  • SDMurphy 21 Sep, 2010

    Made this tonight and it was delicious. I only used 1-1/2 cups water and fresh thyme. It was very fresh tasting with the sweet corn, and I think it would be a good dish to serve for company.

  • Broadess 17 Aug, 2010

    where can I get the nutritional information? thanks for you help.

  • CindyKinney 17 Aug, 2010

    I do not believe you would cook the corn before removing it from the cob. I never do. I hope that helps.

  • BethD 17 Aug, 2010

    Do you cook the corn on the cob before removing??

  • jscholie 8 Jul, 2009

    Chowder is good, but too thin. Maybe too much water???

  • madelinegiofrida 30 Jun, 2009

    I wonder about the 2 cups of water. I see it in the instructions, but not in the ingredients. Do I need to include the water? Thanks