- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay Seasoning
- 2 cups reduced-fat (2 percent) milk
- 1/2 cup long-grain white rice
- 1 1/4 cups corn kernels (from 2 ears corn)
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- 1 tablespoon dry sherry (optional)
Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.
Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.
Per serving: Calories:384 ;Total Fat: 11 grams; Saturated Fat: 6 grams; Protein: 32 grams; Total carbohydrates: 41 grams; Sugar: 0 grams; Fiber: 3 grams; Cholesterol: 200 milligrams; Sodium: 280 milligrams
Photograph by Antonis Achilleos