Low-country cuisine stems from the South Carolina Lowcountry and Georgia coast. This recipe for Low-Country Chowder takes all of the flavors you love from a Low-Country boil and turns it into a creamy and satisfying one pot dish. This chowder will feed a crowd, but you may just want to set some aside for later. Leftovers taste even better the next day!
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Melt butter in a soup pot over medium heat. Add onions, mushrooms, and garlic. Cook until onions are translucent. Add mushroom soup, milk, seasonings (generally go heavier on pepper), sausage, and potatoes. Cook on medium-low until well blended and small bubbles appear. Reduce heat to low and cook for 10 minutes. Add crab (if using), shrimp, and corn. Cook for a few minutes, or until heated through. Remove promptly from heat and serve.