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Corn-and-Shrimp Chowder with Bacon

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.

Everyday Food, July 2009 http://www.marthastewart.com/332265/corn-and-shrimp-chowder-with-bacon
3.18421
Rated
63.6842100(40)40
  • Prep Time 25 minutes
  • Total Time 40 minutes
  • Yield Makes 4 servings

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. 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. 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. 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. 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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