corn and shrimp chowder... 40 minutes

the goods:

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
crackers for serving

Cut off tip of each cob. Stand corn in a wide shallow bowl (or stick it in the center of an angel food cake pan); using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp left behind. Discard cobs.



In a large pot, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.



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. 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. Top with bacon and serve with crackers if desired.