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Lowcountry Chowder With Corn, Shrimp, Sausage, and Potatoes

bowl of low country chowder
Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Soups, Stews, Chowders
Course
Lunch
Main Dish
Soup
Credit
Michele Holloway, Augusta, Georgia
Sources
The Old Farmer's Almanac Readers' Best Recipes

Lowcountry 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!

Ingredients
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

Instructions

  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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Kim</span> Fri, 11/04/2022 - 12:56
Old Bay Seasoning should be located in the spice rack section of your market, in a bright yellow tin with a red cap. It’s a proprietary blend of 18 herbs and spices, created in the late 1930 in the Chesapeake Bay Area. Most chain markets ( like Walmart) will have it.
<span>Peggy</span> Fri, 11/04/2022 - 11:28
The ingredients listed on the Old Bay label are celery seed salt, black pepper, red pepper and paprika. Copycat recipes online have long lists of spice ingredients, but for the 1/4 tsp in this recipe, I wouldn't worry about it since celery salt and pepper are also in the recipe. Perhaps add a pinch more to your own taste.
<span>Mildred Stephens</span> Mon, 10/31/2022 - 12:52
What else can be used other than mushrooms and cream of mushroom soup? My household has severe allergies to mushrooms. Thank you!
<span>Kim</span> Fri, 11/04/2022 - 13:00
Sub Cream of Celery soup and omit mushrooms. You could thinly slice a stalk of celery and sauté with the onion if you like. When we make a low country boil, we’ll toss in a couple of lobster tails, too, when we can afford it.
<span>Peggy</span> Fri, 11/04/2022 - 11:35
You could use any cream soup - celery, chicken, etc. Or, as I do, simply use heavy cream instead.
<span>Allyssa</span> Fri, 11/04/2022 - 10:20
Maybe nutritional yeast? I am not sure how close that is to mushrooms. I don't see why you simply couldn't leave the mushrooms out all together, maybe add more corn or spice it up with some pepper or tomato. Good luck.
<span>Bob Keleher</span> Sat, 10/08/2022 - 15:34
My wife and I love this soup. Found out the first try that we don't like crab. Second time (and all others) we used lobster and this comes out fantastic with no other alerations. SGM Bob
<span>Ginny</span> Sun, 01/30/2022 - 18:06
Low country chowder: Fabulous combination of flavors, Great on a snowy winter’s evening. Hearty and satisfying. This recipe s a keeper.