Corn and Shrimp Chowder with Bacon

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 Tbsp. all-purpose flour
3 cups whole milk
1 tsp. seafood seasoning
1/2 tsp. dried thyme leaves
1 lb. large peeled and deveined shrimp
coarse salt and ground pepper
crackers, for serving (optional)

Cut of 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.

In a large saucepan, cook bacon over medium-high until crisp and browned, 4-5 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. Serve topped with bacon. Serve crackers alongside, if desired.

Serves 4

489 calories per serving

Notes:

I didn't have fresh corn, so I used 4 cups frozen. I didn't have any seafood seasoning and I don't think it mattered. This is delicious, but I would like it to be a bit thicker. Next time I'll add a little mixture of cornstarch and water -- or reduce the amount of water added.

Original recipe from Martha Stewart's Everyday Food (In Season - July 2009 issue)