Summer Chowder with Corn, Shrimp & Lager

Recipe by Laraine Perri

Serves: 4


  • 4 slices bacon, halved crosswise
  • 2 tablespoons unsalted butter
  • 8 scallions, whites and light greens only, thinly sliced
  • 1 celery stalk, finely chopped
  • 2 large garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 11/2 cups low-sodium chicken broth
  • 1 cup standard lager or cream ale
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • kosher salt and black pepper
  • 3 cups fresh or frozen corn
  • kernels (thawed if frozen)
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon minced fresh chives, plus more to garnish


1. In a large saucepan over medium heat, cook the bacon until just crisp. Transfer to a paper-towel-lined plate, reserving the fat in the skillet. Crumble the bacon when cool.
2. Add the butter, scallions and celery to pan; sauté until soft, about 4 minutes. Add the garlic and cayenne; sauté 30 seconds. Add the flour; stir
1 minute more. Stir in the milk, broth, beer, thyme, bay leaf, ¾ teaspoon kosher salt and a good grind of
pepper; bring just to a boil.
3. Reduce heat to medium-low, and stir in corn; simmer 5 minutes. Add the shrimp, 1 tablespoon chives and half the bacon. Simmer until shrimp is just cooked through, about 3 minutes. Ladle into serving bowls; garnish with the reserved bacon
and chives.