Corn & Shrimp Chowder

serves 4-5

recipe slightly adapted from Everyday Food Magazine

• 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
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon dried thyme leaves
• 1 pound large peeled and deveined shrimp
• Coarse salt and ground pepper
• grilled bread or crackers, for side

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.

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.

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, with grilled bread or crackers alongside if desired.