Rose & Steve's Recipes

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Ingredients

   * 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


Preparation

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. 
        
In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 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. 

from http://www.epicurious.com/recipes/food/views/summer-corn-and-cod-chowder-51101050