Bacon by Fred Thompson

Author:Fred Thompson
Language: eng
Format: epub, azw3, mobi
Publisher: The University of North Carolina Press
Published: 2016-05-27T04:00:00+00:00

Corn, Shrimp, and Bacon Chowder

Fresh summer corn is a thing of beauty, and it pairs incredibly well with some hints of bacon and seasonally caught shrimp. While this chowder has some thickness, it’s not as thick as a Boston-style clam chowder, making it light and wonderful during the summer months. Please heed my directions on what I call milking the cob—scraping the cobs after you’ve cut off the kernels. There is such tremendous flavor in this residue of pulp and juice that it’s a shame to let it go to waste.

SERVES 4

6 ears corn, husks and silks removed

4 slices bacon, cut crosswise into 1/2-inch strips

8 green onions, both white and green parts, trimmed and thinly sliced

2 medium russet potatoes, peeled and cut into 1/2-inch dice

2 tablespoons all-purpose flour

3 cups whole milk (you can also use low-fat milk, but the result will be a thinner soup)

1 teaspoon Chesapeake-style seafood seasoning

1/2 teaspoon dried thyme leaves

2 cups water

1 pound (30–40 count) peeled and deveined shrimp

Kosher salt and freshly ground black pepper

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