Corn and Shrimp Chowder with Bacon

Ingredients:
6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2 inch pieces
8 green onion, white and green parts separated, thinly sliced
2 medium baking potatoes, peeled and cut into 1/2 inch pieces
2 Tbsp. flour
3 c. whole milk
1 tsp. seafood seasoning
1/2 tsp dried thyme
1 lb. shrimp, peeled and deveined
salt and pepper
2 c. water

Directions:
Cut off tip of each cob. Stand corn in bowl and using knife slice downward to release kernels. Scrape the length of each corn with a spoon to release pulp. (This adds flavor and helps thicken the chowder.)
Cook bacon in large sauce pan until crisp. Remove bacon leaving drippings.
Add green onion whites and potatoes to pan. Cook stirring until onions have softened.
Add flour and cook stirring, 1 minute. Add milk, seafood seasoning, thyme and water.
Boil and then reduce to simmer. Cook until potatoes are tender about 10-12 minutes.
Add the remaining ingredients and cook until shrimp are cooked through. Season with salt and pepper and top with bacon.

Makes 4 servings. Total time 40 minutes.

Verdict:
I don't think it was a wise decision on my part to make warm chowder on a warm day. I didn't really enjoy sweating through the meal. I thought it was tolerable. I ate my portion and did not have seconds. I did fish out some of the shrimp left in the pan though.