Corn and Shrimp Chowder

In a stockpot, cook 4 slices of bacon, cut into 1/4-inch pieces, over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain, reserving drippings in the pot.

Add 8 scallion whites (separated from greens) and 2 medium baking potatoes, peeled and cut into 1/2-inch pieces, to the pot. Cook, stirring, until scallions are softened, 1 to 2 minutes.

Add 2 tablespoons all-purpose flour and cook, stirring, 1 minute.

Stir in 3 cups milk, 1 teaspoon seafood seasoning, and 1/2 teaspoon dried thyme. Add 2 cups water.

Bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes.

Add corn kernels from 6 ears of corn, 1 pound large shrimp (peeled and deveined), and the reserved scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes.

Season the chowder with coarse salt and freshly ground pepper to taste. Serve immediately, topped with the cooked bacon and oyster crackers, if desired.