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