Low Country Shrimp Chowder

Instead of whole milk, this chowder uses 2 percent, which cuts fat without sacrificing creaminess. A dash of Old Bay seasoning will give the dish some fun spice. Dovetailing Tip: Use the shrimp you prepared on day 1 for today’s chowder recipe.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 295

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 seasonings
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)

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.

Source: foodnetwork.com

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