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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.
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