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

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

Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 servings.
Category
Soups, Stews, Chowders
Course
Lunch
Main Dish
Soup
Credit
Michele Holloway, Augusta, Georgia
Sources
The Old Farmer's Almanac Readers' Best Recipes

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

Ingredients
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
Instructions

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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Comments

Allyssa (not verified)

2 months 3 weeks ago

I don't know what Old Bay seasoning is. It might be helpful to list the ingredients in that because a lot of people won't know or be able to get that product either.

Old Bay Seasoning should be located in the spice rack section of your market, in a bright yellow tin with a red cap. It’s a proprietary blend of 18 herbs and spices, created in the late 1930 in the Chesapeake Bay Area. Most chain markets ( like Walmart) will have it.

The ingredients listed on the Old Bay label are celery seed salt, black pepper, red pepper and paprika. Copycat recipes online have long lists of spice ingredients, but for the 1/4 tsp in this recipe, I wouldn't worry about it since celery salt and pepper are also in the recipe. Perhaps add a pinch more to your own taste.

Mildred Stephens (not verified)

2 months 4 weeks ago

What else can be used other than mushrooms and cream of mushroom soup? My household has severe allergies to mushrooms. Thank you!

Sub Cream of Celery soup and omit mushrooms. You could thinly slice a stalk of celery and sauté with the onion if you like. When we make a low country boil, we’ll toss in a couple of lobster tails, too, when we can afford it.