Recipe for Low-Country Chowder With Corn, Shrimp, Sausage, and Potatoes | Almanac.com

Low-Country Chowder With Corn, Shrimp, Sausage, and Potatoes

Photo Credit
Becky Luigart-Stayner
Makes 4 servings.
Michele Holloway, Augusta, Georgia
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Low-Country Corn Chowder includes the classic ingredients of corn, potatoes, sausage, and shrimp. Low-country cuisine stems from the Georgia and South Carolina “Lowcountry” boil and is one creamy and satisfying one-pot dish. 

If you don’t like shrimp or can’t find clawmeat, just substitute one for the other or use a different seafood. Make it your own!

This chowder will feed a crowd, but you may just want to set some aside for later. Leftovers taste even better the next day.

Find more family favorite recipes like this one, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

2 tablespoons (1/4 stick) butter
1/2 onion, chopped
1 cup sliced mushrooms
2 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 cup milk or half-and-half
1 teaspoon hot sauce
1/4 teaspoon celery salt
1/4 teaspoon Old Bay seasoning
salt and freshly ground black pepper, to taste
12 bite-size pieces kielbasa or smoked sausage
4 red potatoes, cooked and cut into quarters
4 to 6 crab claws or equivalent meat from body or 1 can (8 ounces) claw crabmeat (optional)
12 shrimp, cooked, peeled, and deveined
corn kernels from 2 cooked ears and scrapings from cobs

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.

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