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.

Source
Everyday Food, July 2009
Corn-and-Shrimp Chowder with Bacon
  • prep 25 mins
  • total time 40 mins
  • servings 4

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.

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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
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