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Gallery Corn-and-Shrimp Chowder with Bacon Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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)

Gallery Corn-and-Shrimp Chowder with Bacon

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Corn-and-Shrimp Chowder with Bacon

Corn-and-Shrimp Chowder with Bacon

Corn-and-Shrimp Chowder with Bacon

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 4

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 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)

Directions

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 crackers alongside if desired.

Reviews (10)

 Add Rating & Review     166 Ratings   5 star values:        22    4 star values:        32    3 star values:        67    2 star values:        34    1 star values:        11

Load More Reviews

Reviews (10)

Add Rating & Review     166 Ratings   5 star values:        22    4 star values:        32    3 star values:        67    2 star values:        34    1 star values:        11

Add Rating & Review

166 Ratings 5 star values: 22 4 star values: 32 3 star values: 67 2 star values: 34 1 star values: 11

166 Ratings 5 star values: 22 4 star values: 32 3 star values: 67 2 star values: 34 1 star values: 11

166 Ratings 5 star values: 22 4 star values: 32 3 star values: 67 2 star values: 34 1 star values: 11

  • 5 star values: 22 4 star values: 32 3 star values: 67 2 star values: 34 1 star values: 11

    Martha Stewart Member     Rating: 4 stars       08/05/2017   Good stuff. Amp it up a little by making a simple stock with the shrimp shells and corn cobs. Reduce that to two cups and sub it for the water.  

Martha Stewart Member     Rating: 5 stars       10/26/2015   Made this several times, we love it. I use some half and half in the recipe too. and our own home grown Boadacious corn that we grown and freeze. We use kennebec potatoes that we grow in our garden. They are grown for restaurants and can't be found in many stores.  

Martha Stewart Member     Rating: 4 stars       05/21/2015   Good recipe, I changed it up instead of using flour I substituted a can of Blue Runner white beans to thicken up and replace the milk. I cooked all the seasoning down and blended them with the emersion blender. Then I cooked the potatoes, corn and at the very end put the shrimp in to cook.  

Martha Stewart Member     Rating: Unrated       01/09/2013   I made this for NEW YEARS EVE 2012, it was fantastic! Even though I substituted frozen corn and skim milk, it came out great. Looking forward to the peak of sweet corn season to try again.  

Martha Stewart Member     Rating: Unrated       09/21/2010   Made this tonight and it was delicious. I only used 1-1/2 cups water and fresh thyme. It was very fresh tasting with the sweet corn, and I think it would be a good dish to serve for company.  

Martha Stewart Member     Rating: Unrated       08/17/2010   where can I get the nutritional information? thanks for you help.  

Martha Stewart Member     Rating: Unrated       08/17/2010   I do not believe you would cook the corn before removing it from the cob. I never do. I hope that helps.  

Martha Stewart Member     Rating: Unrated       08/17/2010   Do you cook the corn on the cob before removing??  

Martha Stewart Member     Rating: Unrated       07/08/2009   Chowder is good, but too thin. Maybe too much water???  

Martha Stewart Member     Rating: Unrated       06/30/2009   I wonder about the 2 cups of water. I see it in the instructions, but not in the ingredients. Do I need to include the water? Thanks

    Martha Stewart Member

    Rating: 4 stars 08/05/2017

Good stuff. Amp it up a little by making a simple stock with the shrimp shells and corn cobs. Reduce that to two cups and sub it for the water.

Rating: 4 stars

Rating: 5 stars 10/26/2015

Made this several times, we love it. I use some half and half in the recipe too. and our own home grown Boadacious corn that we grown and freeze. We use kennebec potatoes that we grow in our garden. They are grown for restaurants and can’t be found in many stores.

Rating: 5 stars

Rating: 4 stars 05/21/2015

Good recipe, I changed it up instead of using flour I substituted a can of Blue Runner white beans to thicken up and replace the milk. I cooked all the seasoning down and blended them with the emersion blender. Then I cooked the potatoes, corn and at the very end put the shrimp in to cook.

Rating: Unrated 01/09/2013

I made this for NEW YEARS EVE 2012, it was fantastic! Even though I substituted frozen corn and skim milk, it came out great. Looking forward to the peak of sweet corn season to try again.

Rating: Unrated

Rating: Unrated 09/21/2010

Made this tonight and it was delicious. I only used 1-1/2 cups water and fresh thyme. It was very fresh tasting with the sweet corn, and I think it would be a good dish to serve for company.

Rating: Unrated 08/17/2010

where can I get the nutritional information? thanks for you help.

I do not believe you would cook the corn before removing it from the cob. I never do. I hope that helps.

Do you cook the corn on the cob before removing??

Rating: Unrated 07/08/2009

Chowder is good, but too thin. Maybe too much water???

Rating: Unrated 06/30/2009

I wonder about the 2 cups of water. I see it in the instructions, but not in the ingredients. Do I need to include the water? Thanks

All Reviews for Corn-and-Shrimp Chowder with Bacon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Corn-and-Shrimp Chowder with Bacon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest