This wonderful soup was served at my mother-in-laws 90th birthday celebration in February. It is so rich and delicious, and I was anxious to serve it to my recent guests. I followed the recipe ingredients and directions except chose not to bring the broth to a boil. Being a milk based soup I didn’t want to take the chance that it might curdle. It tasted perfect and served with salad and bread it was plenty filling; a perfect mid-week meal.
Here is the recipe as listed from Martha Stewart’s Everyday Food.
- 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 (I used Pike Place Fish)
- 1/2 teaspoon dried thyme leaves
- 1 pound large peeled and deveined shrimp
- Coarse salt and ground pepper
- 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.
A big garden bouquet, bowls and plates ready, favorite tablecloth, new napkins and dinner is served.