Low-Country Chowder

Recipe for Low-Country Chowder
Becky Luigart-Stayner


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.


Makes 4 servings.


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