Order Your Almanac Today!

Lowcountry Chowder With Corn, Shrimp, Sausage, and Potatoes

bowl of low country chowder
Photo Credit
Becky Luigart-Stayner
The Editors
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
Print Friendly and PDF

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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Cissy (not verified)

9 months 1 week ago

SO SO tired of trying to PIN some of your recipes on Pinterest (as that’s how I SAVE FOR FUTURE USE) and FARMERS ALMANAC won’t comply - GRRRRR

Michele (not verified)

12 months ago

Can imitation crab be used

Colleen Krom (not verified)

1 year 3 months ago

I sautéed celery, onions and mushrooms in butter. Add one cup of chicken stock, potatoes and the spices/seasonings cooked til tender. Added half and half, mushroom soup, shrimp, crabmeat and I used cheddar brats.

I just didn't think one cup of milk/half and half would make enough soup for 4 servings.

Fran MacKenzie (not verified)

1 year 3 months ago

I prefer recipes that don’t use packaged/ canned ingredients. I don’t buy canned soups because most have questionable ingredients. Include in your recipe how to make the mushroom soup.

Marywallis Soetebier (not verified)

1 year 4 months ago

Just wondered is it easy to double for a larger group?

Linda Lillie (not verified)

2 years 1 month ago

Thank you for this recipe! I saw this on your site about a year ago and have been making it ever since. I don't use crab because it is hard to get here and very expensive so I add extra shrimp and sausage. This is my favourite soup recipe! Quick and easy and we all love it!

Allyssa (not verified)

2 years 4 months ago

I don't know what Old Bay seasoning is. It might be helpful to list the ingredients in that because a lot of people won't know or be able to get that product either.