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If you prefer a smooth soup, puree the entire batch and pour through a medium strainer. Adding cream will make the soup richer and smoother, but it's good without as well.
Makes 4 to 6 servings as a first course, or 2 to 3 as a main course
1 large leek or 2 small ones, white and light green parts only, washed and chopped (about 1 1/2 cups)
3 tablespoons unsalted butter
3 cups fresh corn kernels (from 4 to 6 ears)
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons Maryland-style seafood seasoning
2/3 cup dry vermouth
3 cups unsalted chicken stock or water
1/4 cup cream (optional)
Garnish
3 to 4 slices bacon, diced
1 tablespoon all-purpose flour
2 teaspoons seafood seasoning
8 to 12 medium shrimp, peeled and deveined
4 scallions, green part only, diced
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1st Keep
 Patrice_Sartor
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