Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 3 2023
Low Country Shrimp Chowder
Image From foodnetwork.com
2 tablespoons unsalted butter
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
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.