2 russet potatoes, peeled and cut into 1 inch pieces
1 tablespoon flour
1 1/2 cups milk
1 teaspoon Old Bay seasoning
1 cup chicken broth
Kernels from 3 ears of corn
1/2 pound shrimp, peeled, deveined and chopped
Salt and pepper
Cook bacon in a large deep saucepan over medium high heat until crispy. Remove with tongs to a dish lined with paper towels.
Add half the scallions and all the potatoes to the pot and stir over medium high heat until scallions start to soften, about 2 minutes. Add flour and stir, and then add milk, Old Bay and chicken broth. Simmer until potatoes are tender, about 10 minutes.
Transfer to a blender (or better yet, use your handy immersion blender!) and puree.
Return to pot and add corn kernels and shrimp. Simmer until shrimp are just done, about 3 minutes. Season to taste with salt and pepper.
Ladle into bowls and sprinkle with remaining scallions and bacon.