Shrimp and Corn Chowder with Garlic Croutons

Ingredients

• 2 slices bacon diced finely
• 12 ounces bottled clam juice 
• 1 cup corn kernels 
• 0.5 teaspoon pepper red crushed
• 3 tablespoons flour all-purpose
• 2  garlic cloves minced halved
• 0.3 cup heavy cream 
• 4 servings kosher salt and pepper black freshly ground
• 1.5 tablespoons olive oil extra-virgin
• 2 large scallions thinly sliced
• 1.3 pounds shrimp shelled deveined
• 12.5 inch thick french italian
• 1 teaspoon butter unsalted
• 1.5 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• broiler

Directions

1. Preheat the broiler.
2. Brush both sides of the bread with the olive oil and arrange on a baking sheet. Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides. Rub the croutons with the halved garlic clove.
3. Melt the butter in a large, heavy saucepan.
4. Add the bacon and cook over moderately high heat until browned, about 4 minutes.
5. Add the minced garlic, corn, scallions and crushed red pepper and cook over moderately high heat, stirring frequently, until the corn is crisp-tender, about 5 minutes.
6. Stir in the flour and cook for 1 minute, until everything is coated.
7. Add the clam juice, water and heavy cream and cook, stirring, until slightly thickened, about 4 minutes. Season with salt and pepper.
8. Add the shrimp and simmer until just pink and cooked through, 3 to 4 minutes. Stir in the vermouth.
9. Put the croutons in deep bowls, spoon the shrimp and corn chowder on top and serve.