Corn-and-Shrimp Chowder with Bacon

Corn-and-Shrimp Chowder with Bacon (Adapted from Everyday Food)

6 ears corn
4 slices bacon, sliced into 1/2" strips
6 to 8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2" cubes
2 tablespoons all-purpose flour
3 cups milk
2 cups vegetable broth
1 teaspoon Cajun or seafood seasoning
1/2 teaspoon chopped dried thyme
16 ounces large peeled and deveined shrimp
salt and fresh ground black pepper

Husk and remove silk from the corn cobs. Slice kernels off each cob. Scrape each cob down with a spoon to release any pulp left on the cob.

In a large saucepan, add bacon and cook over medium-high until browned and crisp, about 6 minutes. Using a slotted spoon, transfer bacon (leaving drippings behind) to a paper tower-lined plate to drain.

Stir scallion whites and potatoes into the pan - cook, stirring, until the scallions have softened, about 2 minutes. Add flour - cook, stirring, for 1 minute. Gradually stir in milk, vegetable broth, Cajun (or seafood) seasoning and thyme. Bring mixture to a boil - reduce heat to a simmer and cook, stirring occasionally, until the potatoes are tender, about 10 to 12 minutes. Stir in corn kernels and pulp - cook, stirring, for 1 to 2 minutes. Add shrimp and scallion greens - cook until shrimp are just opaque, about 2 to 3 minutes. Remove from the heat and season chowder with salt and fresh ground black pepper.

Serve each portion topped with crisped bacon.

Makes about 4 servings.

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