Ingredients & Directions

6 ears of corn, husks and silk removed
4 slices of bacon, cut into ½-inch strips
8 scallions, white and green separated and thinly sliced
2 medium baking potatoes, peeled and cut into ½-inch pieces
2 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon seafood seasoning
½ teaspoon thyme
1 pound large shrimp, peeled and deveined
sea salt and pepper
Cut the corn kernels off the cob length-wise and discard cobs. In a large saucepan, cook bacon over medium high heat until crisp and browned. Transfer bacon to a paper towel to drain. Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened. Add flour and cook, stirring, about one minute. Add milk, seafood seasoning, thyme, and 2 cups of water. Bring to a boil.  Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque. Season chowder with salt and pepper. Serve topped with bacon, corn, and scallions.
Yields: 4 servings
Recipe adapted from Souders Studios
Soup Book