Recipe for Low-Country Chowder With Corn, Shrimp, Sausage, and Potatoes (2024)

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 mediumheat.
2. Add onions, mushrooms, and garlic. Cook until onions aretranslucent.
3. Add mushroom soup, milk, seasonings (generally go heavier on pepper), sausage, andpotatoes.
4. Cook on medium-low until well blended and small bubblesappear.
5. Reduce heat to low and cook for 10minutes.
6. Add crab (if using), shrimp, and corn. Cook for a few minutes or until heated through. Remove promptly from heat andserve.

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