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)

Rocky Mountain Potato Chowder

1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste

In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.

Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.

Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.

Add carrots, cooking 5 minutes more.

Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.

Add turkey/chicken and reserved onion tops.

Mix milk with cornstarch and add to soup.

Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.

Season with salt and pepper. Top with bacon pieces right before serving.

Makes 2 1/2 quarts; 6 servings

Notes:

The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.

Classic Clam Chowder

2 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 Tbsp. unsalted butter
2/3 cup diced white onions
2/3 cup diced celery
1/2 cup all-purpose flour
4 (6.5-ounce) cans chopped clams, juice and clams reserved separately*
2 (8-ounce) bottles clam juice
1-ounce piece salt pork
1 cup light cream
1/2 tsp. salt

*Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice

Place potatoes in large stockpot and add water to cover; bring to boil. Reduce heat to simmer; cover and cook 10 minutes until tender (don't over-cook), then drain in a colander and set potatoes aside.

In another large pot, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 4 minutes. Stir in flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove pot from heat.

In the same pot used for the potatoes, mix the clam juice reserved from the drained clams, the bottled clam juice, and the salt pork. Bring to a boil. Reduce heat and simmer for 1 minute. Gradually whisk the hot clam juice (using a ladle to transfer liquid) into the flour-and-vegetable mixture until smooth. Return this pot of liquid and flour/vegetables to medium-high heat. Add the potatoes, cream, and salt; bring to boil, stirring often. Stir in clams and just heat through, about 1 minute.

Servings: 6

Notes:

This is probably the best clam chowder recipe I've ever tried. My husband agrees wholeheartedly.

I didn't have any salt pork, so I used a few pieces of diced up bacon. I fried the bacon in the pot before adding the clam juice (draining off the fat, of course). I didn't have light cream on hand, so I used heavy whipping cream. That's probably why this was so darned good!

Adapted from the Chatham Bars Inn in Chatham, Massachusetts (referenced in Oprah's Magazine July 2001)