• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Fresh corn and bacon give this shrimp chowder a sweet-and-smoky flavor. 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.

• 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
• 1 teaspoon seafood seasoning
• 1/2 teaspoon dried thyme leaves
• 1 pound large peeled and deveined shrimp
• Coarse salt and ground pepper
• Crackers, for serving (optional)

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