Low-Country Chowder

Photo Credit

Becky Luigart-Stayner

Yield

Makes 4 servings.

Low-Country Chowder

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!

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.