| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay Seasoning
- 2 cups reduced-fat (2 percent) milk
- 1/2 cup long-grain white rice
- 1 1/4 cups corn kernels (from 2 ears corn)
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 tablespoon dry sherry (optional)
Instructions
- Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly 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 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.
Nutrition Facts
| Calories | 384 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 200 milligrams |
| Sodium | 280 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 3 grams |
| Protein | 32 grams |
| Calories | 384 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 200 milligrams |
| Sodium | 280 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 3 grams |
| Protein | 32 grams |
Reviews
So sorry but this is milk water with a dash of old bay. It was so incredibly bland and did not thicken. Have to stomach this for lunch for a week as I dont have the heart to throw it out
We added more Old Bay for more spice and more rice. We also added more veggies as we like a lot of stuff in our suit but this was fantastic recipe and we really enjoyed it.
Thought I would try this low cal chowder. Well, I agree with the reviews that it was watery! Also the shrimp tasted overcooked.
Next time I will Saute the shrimp individually in butter and serve on top of the chowder. I did add 1 Box of Mushrooms, 20 small carrots, 1 onion sauteed but maybe add a little cayenne for spice. I thought the 12 rice was enough.
OK RECIPE.
Next time I will Saute the shrimp individually in butter and serve on top of the chowder. I did add 1 Box of Mushrooms, 20 small carrots, 1 onion sauteed but maybe add a little cayenne for spice. I thought the 12 rice was enough.
OK RECIPE.
So delicious! I added some extra milk because it thickened quickly, but the flavor was amazing! My whole family loved it and made sure I saved the recipe to make again!
Used coconut milk instead of 2%, leeks instead of scallions and brown rice instead of jasmine (increased cook time to 45 min). Doubled old bay seasoning. Found it super tasty!! Was a little bit more watery than I’d expect for a “chowder” but it was DELICIOUS! Will definitely make again!
I agree with the person who asked why you are giving it such high stars if you have to change the complete recipe. I could never get my rice to cook all the way, if I do this again, I will add cooked rice.
First time making a recipe I always follow it exactly, no tweeking. I found this to be very blah. Will definitely make it again but it needs to be jazzed up.
I followed this recipe exactly what called for it, and it did not disappoint. I will most likely make it again. The sherry made it complete.
This was good, with changes. Per other reviewers who said it was watery, I doubled the flour and used 4 cups of chicken stock instead of the 6 cups of water. I also omitted the rice and doubled the shrimp and probably tripled the Old Bay. With these changes, we found it pretty good and will definitely be making again.
Not gluten free!