Low Country Shrimp Chowder

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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.

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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.

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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.

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perfect as it is with exception that I used whole milk. next time will add carrot and celery to add more nutrients to it and may be fresh lemon thyme as I like it in soups like this one.

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I,too, "fiddled" with the recipe --- used chicken broth instead of water, found it too thin and made a little flour slurry,still too thin (we like thick soups!. I think Bob Brewer has the right idea -- more corn and rice! Also added some Creole seasoning. Overall a very good dish!

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We really enjoyed this soup. We each sprinkled a little more of the Old Bay Seasoning on our individual servings. It came together very quickly. Next time, I'll be sure to have some garlic bread to eat with it!

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it comes out creamy if you use actual corn, not canned corn. It is light, that's why it is the low calorie version, because all the calorie and fat from the milk is greatly reduced....
Also salt and pepper is not enough, i added half of a chicken bouillon, and a little paprika.
Also cooked the soup on high heat after adding the rice...wasn't bad, after adding my own little touch...

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This came together quickly and was a great weekday meal with some crusty garlic bread and a small salad. I added a bit of heavy cream, extra Old Bay Seasoning and plenty of black pepper. Perhaps it would be better to think of this recipe as a soup and not a chowder. It is light and perfect for summer.

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This was a huge disappointment. Very watery and very bland. I would think you guys would test these better before putting them in your magazine.

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I thought it was tasted a little bland and was too thin and watery to really be a chowder. Needed some cream and a few more veggies.