Low Country Shrimp Chowder

2015-10-30
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    384 calorie
  • Fat

    11 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    200 milligrams
  • Sodium

    280 milligrams
  • Carbohydrate

    41 grams
  • Fiber

    3 grams
  • Protein

    32 grams

Ingredients

  • 2 tablespoons unsalted butter
  • 1 bunch scallions, thinly sliced (white and green parts separated)
  • 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
  • Kosher salt and freshly ground pepper
  • 1 tablespoon dry sherry (optional)

Method

Step 1

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.

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