Corn and Shrimp Chowder with Bacon

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 Tbsp. all-purpose flour
3 cups whole milk
1 tsp. seafood seasoning
1/2 tsp. dried thyme leaves
1 lb. large peeled and deveined shrimp
coarse salt and ground pepper
crackers, for serving (optional)

Cut of 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, 4-5 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. Serve crackers alongside, if desired.

Serves 4

489 calories per serving

Notes:

I didn't have fresh corn, so I used 4 cups frozen. I didn't have any seafood seasoning and I don't think it mattered. This is delicious, but I would like it to be a bit thicker. Next time I'll add a little mixture of cornstarch and water -- or reduce the amount of water added.

Original recipe from Martha Stewart's Everyday Food (In Season - July 2009 issue)

Cheeseburger Soup

Photo courtesy of Kristen Doyle

1/2 lb. ground beef
3/4 cup chopped white onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
5 Tbsp. unsalted butter, divided
2 cans low-sodium chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 tsp. salt and 1/2 tsp. black pepper
1/4 cup sour cream

In a 6-quart saucepan, brown beef; drain and set aside beef.

In the same saucepan, sautee onion, carrots, celery, basil and parsley in 2 Tbsp. butter until vegetables are tender (about 10 minutes).

Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small pan, melt remaining 3 Tbsp. of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes.

Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat; stir in sour cream.

Makes 8 servings

Notes:

I discovered this amazing soup on Dine & Dish. I should be upset with Kristen for introducing me to this heart attack-in-a-bowl recipe, but decided it isn't any worse for me than half the recipes on my blog! I'll just have to try to limit the frequency of making this delicious soup to no more than once a month. Yummmm-O!!!