Corn-and-Shrimp Chowder with Bacon

1394/6/14 - 05:50
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)
  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.