Corn-and-Shrimp Chowder with Bacon
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Everyday Food, July 2009
- Prep Time 25 minutes
- Total Time 40 minutes
- Yield Makes 4 servings
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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
-
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.
Corn-and-Shrimp Chowder with Bacon
Russell's Friday Dinner
Nutritious and Delicious!
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.
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.
where can I get the nutritional information? thanks for you help.
I do not believe you would cook the corn before removing it from the cob. I never do. I hope that helps.
Do you cook the corn on the cob before removing??
Chowder is good, but too thin. Maybe too much water???
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