Summer Corn And Cod Chowder

• 3 slices center-cut bacon, halved crosswise
• 8 scallions, thinly sliced, whites and greens separated
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons all-purpose flour
• 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
• 2 cups 2 percent milk
• 2 cups reduced-sodium chicken broth
• 2 teaspoons finely chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 pound cod, skin removed, chopped
• 2 1/2 cups cups fresh or frozen corn kernels
• 1/4 cup fat-free half-and-half

1. In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, saute scallion whites for 2 minutes. Add garlic; saute 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

center, scallions, garlic, flour, gold potatoes, percent milk, chicken broth, thyme, kosher salt, freshly ground black pepper, cod, corn

Taken from www.epicurious.com/recipes/food/views/summer-corn-and-cod-chowder-51101050 (may not work)