Looking For The Perfect Fall Dish (and you just happen to love shrimp?) Low Country Shrimp Chowder – Yum!
Level: Easy Total: 40 min Prep: 15 min Cook: 25 min
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Yield:4 servings Nutrition Info
Ingredients
2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
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
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)
Directions
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.
Courtesy of Food Network Magazine
What Exactly is Lowcountry Cooking?
Low Country or Lowcountry? The Lowcountry (also known as the Low Country) is an area along the South Carolina coast that has a culture, geography, architecture, economy and even cuisine of their own. … A larger geographic definition for Lowcountry often includes Berkeley, Charleston, and Dorchester counties.
If you’ve ever been to the South, or even if you’ve been checking out restaurant profiles on our site, then you’ve probably heard the term “Lowcountry cooking.” Many people who are not familiar with Southern culture may be unaware exactly what Lowcountry cooking is. And, to be completely honest, some of us living in the South that grew up somewhere else may not know either. However, there is no need to worry; understanding what Lowcountry cooking means is relatively easy.
Let’s first start with the term “Lowcountry.” The Lowcountry can mean different things to different people, but technically it refers to a geographic region spanning from Georgia’s Savannah River all the way up north to the Pawleys Island area in South Carolina. This area, understandably named the Lowcountry because it is approximately an 80 mile stretch of low-elevation land, is known for features like salt marshes, moss-draped oaks, and old plantation homes. So, you ask, if the Lowcountry is technically a mass of land, then what does it have to do with cooking?
Oh, believe me, it has a lot to do with Southern cookin’, and it’s all finger lickin’ delicious!
Much like the diet of the Gullah people, Southern cooking finds its roots in the Southern land and sea. Because the Lowcountry lies on the coastal region of Georgia and South Carolina, then it is no surprise that Lowcountry cooking uses a lot of seafood such as shrimp, oysters, clams, crabs, lobster, fish, and more! And, of course, the coastal region of Georgia and South Carolina is also known for agricultural goods such as vegetables, fruits, rice, and corn. When you mix and match these ingredients, you get Lowcountry favorites such as pilau rice and grits.
But what are some popular Lowcountry recipes? Here is a list of some of the most famous dishes that come from the Lowcountry region:
Sources: Wikipedia; Coastal Living; Post and Courier; Discover South Carolina; Charleston Gateway
