Low Country Shrimp Chowder
- Yield: 12-14 servings
- 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)
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.
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.
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.
5. Serve with cut chives on top. Also can be served with a dollop of pimento cheese to mix in.
Recipe from Company 7 BBQ.