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Shrimp Chowder with Rice

2 TBSP. butter
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 TBSP. flour
1 tsp. Old Bay Seasoning
2 cups milk
½ cup long-grain white rice
1 ¼ cups corn kernels
1 lb. medium shrimp, peeled and deveined
Salt and pepper
1 TBSP. dry sherry (optional)

Heat the butter in a large pot over medium-high heat.
Add the scallion whites, celery and bell pepper; cook, stirring occasionally, until the vegetables are crisp tender about 4 minutes.
Add the flour and Old Bay; cook, stirring until the flour is slightly toasted, about 1 minute.
Add the milk, 6 cups water and the rice.
Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.
Add the corn to the pot; cook 3 minutes.
Stir in the shrimp; cook until they curl and turn opaque.
Season the chowder with salt and pepper and stir in the sherry.
Serve and top with scallion greens.
Serves 4.

Coastal Fisherman Merch
CF Merch



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