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

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

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Becky Luigart-Stayner
The Editors
Makes 4 servings.
Michele Holloway, Augusta, Georgia
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Low-Country Corn Chowder is one creamy and satisfying one-pot dish—with corn, potatoes, sausage, and shrimp ingredients. See our recipe.

This is an easy yet decadent dish, perfect for feeding a crowd, but you may want to set some aside for later. Leftovers taste even better the next day.

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

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
  1. Melt butter in a soup pot over medium heat. 
  2. Add onions, mushrooms, and garlic. Cook until onions are translucent. 
  3. Add mushroom soup, milk, seasonings (generally go heavier on pepper), sausage, and potatoes. 
  4. Cook on medium-low until well blended and small bubbles appear. 
  5. Reduce heat to low and cook for 10 minutes. 
  6. 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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