Photo: Low Country Shrimp Chowder Recipe
Ingredients
- 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)
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By BMeinhart
Holiday, Fl.
on December 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved it, made it for lunch today, wife and I added a few squirts of Sriacha hot sauce and WOW.
Used chicken stock and a can of clam juice. Great flavor Joined the site just to save the recipe. Found the original recipe in an old magazine of my wife's.
By jacinda023
Fremont, CA
on August 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last night after craving some hearty soup and rediscovering the recipe in an older Food Network Magazine. It made a lot of soup, and the flavor was pretty tasty. The soup itself was still kind of thin, definitely NOT thick like what I consider a chowder to be, although it may have been because of the changes I made to it after reading the reviews...
What I did differently:
Added: 1 tsp of Old Bay seasoning, 1/2 pound of little salad shrimp, 1 cup of corn kernels, three stalks of celery, two chopped carrots, and some roux.
Replaced the 1/2 cup rice with three peeled/diced Yukon Gold potatoes (NOT a rice fan in soup, but I think "chowders" need potatoes.
Used half and half instead of the 2% milk, used 4 cups Chicken Broth and about 1 cup whole milk instead of the 6 cups of water. All in all, the flavor was sort of subtle but still very tasty. I would make this again, probably using more roux to make it thicker though.
By nhandwerk_5524108
Allentown, PA
on August 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family and I really enjoyed this soup. I made a few alterations - unfortunately adding some calories - but it was definitely worth it. Used salted butter (no unsalted in the house, whole milk, an extra half pound of shrimp, and an extra dash of sherry. Instead of 6 cups of water, we used 6 cups of chicken broth. Yum! We will be making this again.
Read all 12 reviews