Low Country Shrimp Chowder

Ingredients

• 2 stalks celery diced
• 1.3 cups corn kernels from 2 ears corn
• 1 tablespoon cooking sherry dry
• 2 tablespoons flour all-purpose
• 1  bell pepper diced green
• 4 servings kosher salt and pepper freshly ground
• 2 cups milk reduced-fat 2 percent
• 1 teaspoon old bay seasoning 
• 1 bunch scallions white green separated thinly sliced and parts
• 1 pound shrimp deveined peeled
• 2 tablespoons butter unsalted
• 0.5 cup rice long-grain white

Equipment

• bowl
• ladle
• pot

Directions

1. Heat the butter in a large pot over medium-high heat.
2. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
3. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute.
4. 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.
5. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.
6. Photograph by Antonis Achilleos