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.

Prep: 25 minutes

Total: 40 minutes

INGREDIENTS

6 ears Corn ; husks and silks removed
4 slices Bacon ; cut into 1/2-inch strips
8 Green onion ; 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 shrimp ; large peeled and deveined
Salt & pepper ; Coarse
Crackers, ; for serving

Servings

INSTRUCTIONS

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.

NOTES

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Corn and Shrimp Chowder with Bacon

6 ears Corn husks and silks removed
4 slices Bacon cut into 1/2-inch strips
8  Green onion  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 shrimp large peeled and deveined 
  Salt & pepper Coarse
  Crackers, for serving

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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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 4 Servings

Calories: 499
Calories from Fat: 155 (31%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 3.1g
Cholesterol 193.6mg		60 %
Sodium 652.6mg		23 %
Potassium 1250.5mg		33 %
Total Carbohydrate 55.1g		16 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 47.7g
Protein 35g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 499

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