Shrimp And Corn Chowder With Garlic Croutons

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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)

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