Low Country Shrimp Chowder (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Photograph by Antonis Achilleos
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