Low Country Shrimp Chowder
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 stalks
Celery (diced)2 tbsps
All-Purpose Flour1 tsp
Old Bay Seasoning2 cups
Milk (reduced-fat 2 percent)1 cup
White Rice (long-grain)1 tbsp
Sherry (dry optional)Directions:
1
Heat the butter in a large pot over medium-high heat
2
Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes
3
Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute
4
Add the milk, 6 cups water and the rice
5
Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes
6
Add the corn to the pot and cook 3 minutes
7
Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes
8
Season the chowder with salt and pepper and stir in the sherry
9
Ladle into bowls and top with the scallion greens
10
Photograph by Antonis Achilleos