Shrimp and Corn Chowder with Garlic Croutons

Ingredients

• Twelve 1/2-inch-thick slices Italian or French bread
• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, 1 halved and 1 minced
• 1 teaspoon unsalted butter
• 2 slices bacon, finely diced
• 1 cup corn kernels
• 2 large scallions, thinly sliced crosswise
• Scant 1/2 teaspoon crushed red pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups bottled clam juice (12 ounces)
• 1 1/2 cups water
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds shelled and deveined large shrimp, cut crosswise into 1/2-inch pieces
• 1 tablespoon dry vermouth (optional)

Preparation

1. 1. Preheat the broiler. Brush both sides of the bread with the olive oil and arrange on a baking sheet. Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides. Rub the croutons with the halved garlic clove.
2. 2. Melt the butter in a large, heavy saucepan. Add the bacon and cook over moderately high heat until browned, about 4 minutes. Add the minced garlic, corn, scallions and crushed red pepper and cook over moderately high heat, stirring frequently, until the corn is crisp-tender, about 5 minutes.
3. 3. Stir in the flour and cook for 1 minute, until everything is coated. Add the clam juice, water and heavy cream and cook, stirring, until slightly thickened, about 4 minutes. Season with salt and pepper. Add the shrimp and simmer until just pink and cooked through, 3 to 4 minutes. Stir in the vermouth.
4. 4. Put the croutons in deep bowls, spoon the shrimp and corn chowder on top and serve.