Shrimp and Corn Chowder

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 1.3 cups chicken stock see unsalted
• 10 ounce corn kernels frozen thawed
• 0.3 cup flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 4  green onions 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 2.5 cups milk 2% reduced-fat
• 1 pound shrimp deveined peeled
• 4 slices center-cut bacon chopped

Equipment

• bowl
• frying pan
• sauce pan
• knife
• measuring cup
• slotted spoon

Directions

1. Cook bacon in a large saucepan over medium heat 6 minutes or until crisp.
2. Remove bacon from pan with a slotted spoon, reserving drippings.
3. Thinly slice green onions; reserve 2 tablespoons dark green parts.
4. Add white and light green onion parts, thyme, and garlic to drippings in pan; saut 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
5. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir in milk, stock, and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt, black pepper, red pepper, shrimp, and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 tablespoons green onions.