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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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 499
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