Shrimp and Corn Chowder

Serve this hearty soup with a crunchy baguette. Use fresh corn, if available.
Cook the bacon in a large saucepan over medium heat for 6 minutes or until crisp. Use a slotted spoon to remove the bacon from the pan, leaving the fillings.Thinly slice the green onion; leave 2 tablespoons of dark green pieces. Add the white and light green onions, thyme and garlic to the filling in the pan; simmer for 2 minutes. In a dry measuring cup, add flour by weight or lightly spoon; flatten with a knife. Sprinkle with onion mixture; cook for 1 minute, stirring constantly. Add the milk, broth, and bay leaf; bring to a boil. Reduce the heat to medium and cook for 2 minutes. Add salt, black and red pepper, shrimp and corn; simmer for 4 minutes or until shrimp is tender. Discard the bay leaf. Divide the soup evenly into 4 plates; top with the bacon and the remaining 2 tablespoons of green onions.