Corn and Shrimp Chowder | Louisiana Kitchen & Culture

Ingredients

• 4 slices bacon, cut into ½-inch pieces
• 8 green onions, white and green parts separated and thinly sliced crosswise
• 2 medium baking potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon seafood seasoning
• ½ teaspoon dried thyme
• 2 cups water
• 6 ears corn, kernels removed
• 1 pound large shrimp, peeled and deveined
• Coarse salt and freshly ground pepper
• Oyster crackers (optional), for serving