To make Martha Stewart’s corn and shrimp chowder with bacon, remove the silk and husks from 6 ears of corn. With a sharp knife, cut the tip off each cob, and then cut off the kernels by slicing along the length of the cob. Scrape the cobs to collect any remaining pulp.
Cut 4 slices of bacon into 1/2-inch strips, and cook them in a large pan over medium-high heat. Fry the bacon until crispy, approximately four to six minutes. Set the bacon onto paper towels to soak away any excess grease.
Separate the white and green sections of 8 scallions, and thinly slice both. Peel and cut 2 medium baking potatoes into 1/2-inch pieces. Add the potatoes and the white scallion slices to the bacon drippings. Cook them until the scallions are tender, approximately one to three minutes. Add 2 tablespoons of all-purpose flour, and cook the ingredients for an additional minute.
Mix in 3 cups of whole milk, 1 teaspoon of seafood seasoning blend, 1/2 teaspoon of dried thyme leaves and 2 cups of water. Heat the ingredients to a boil, and then reduce the heat and simmer the chowder until the potatoes are soft, approximately 10 to 12 minutes. Peel and devein 1 pound of large shrimp, and add them along with the corn and green scallions.
Allow the chowder to simmer for an addition two to three minutes, or until the shrimp are opaque. Season the soup with coarse salt and ground black pepper to taste. Garnish the soup with the reserved bacon, and serve it with crackers on the side.