Low Country Shrimp Chowder

Low Country Shrimp Chowder
Danielle Atkins
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  • Yield: 12-14 servings

Ingredients

2cups kernel corn
2pounds shrimp
1 bunch scallions, diced and separated
4 celery stalks, diced
1 green bell pepper, diced
1-2 shallots, diced
5tablespoons butter
4tablespoons all-purpose flour
5tablespoons favorite seasoning, Old Bay Seasoning suggested
3cups milk
5cups water
1cup rice
1cup heavy cream
4tablespoons dry sherry
Dollop of pimento cheese (optional)

Instructions

1. Lightly smoke shrimp and Kernel Corn in a homemade oven smoker at 205F for about 15 minutes—don’t cook shrimp and corn through; you are just adding flavor to the product.

Low Country Shrimp Chowder | Relish.com

Danielle Atkins

2. Heat butter over medium heat in a large pot. Add scallion whites, shallots, diced Celery and diced bell pepper and cook—stir occasionally until vegetables are tender but still crisp, about 3-4 minutes.

3. Add flour and Old Bay Seasoning (or another favorite seasoning). Cook until the seasoning and flour is lightly toasted, about 1 minute. Add milk, water and rice.

Low Country Shrimp Chowder | Relish.com

Danielle Atkins

Bring almost to a boil or rapid simmer, then reduce the heat to medium and cook the rice until tender about 15 minutes.

4. After rice is tender, add corn, and heavy cream, cook until corn is tender, about 2 minutes. Add shrimp. Cook about 1-2 more minutes until shrimp is tender and pink, add salt and pepper to taste and dry sherry at the very end.

Low Country Shrimp Chowder | Relish.com

Danielle Atkins

5. Serve with cut chives on top. Also can be served with a dollop of pimento cheese to mix in.

Low Country Shrimp Chowder | Relish.com

Danielle Atkins

Recipe from Company 7 BBQ.