Shrimp Chowder Low-Country Style

SHRIMP CHOWDER LOW COUNTRY STYLE
2 T. butter
1 bunch green onions, thinly sliced (keep white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 T. flour
1 T. Old Bay Seasoning
2 c. milk
½ c. long-grain white rice
1 ½ c. fresh corn kernels (from 2-3 ears)
1 lb. medium shrimp, peeled
Kosher salt, black pepper
1 T. dry sherry, optional

1. Heat butter in large pot over medium heat.
2. Add white part of green onions, celery and bell pepper, cooking until crisp-tender, 3-4 minutes.
3. Add flour and Old Bay Seasoning and cook, stirring until flour is lightly toasted.
4. Stir in milk, 6 c. water and rice.
5. Bring to rapid simmer, reduce heat to medium and cook until rice is tender, about 15 minutes.
6. Add corn to pot and cook 2-3 minutes.
7. Stir in shrimp and cook until they curl and turn opaque, about 3 minutes.
8. Season to taste. Stir in sherry, if desired.
9. Ladle into bowls and garnish with green part of green onions.