This is REALLY good, you guys. And pretty easy, too. It was also a learning experience for me, because I didn’t know what the heck Old Bay Seasoning was, I just thought it was bay – glad I checked before putting a tablespoon of bay into the chowder!
What you need:
- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 2 jalapenos, diced, save the seeds and add them as well, if you want a bit of spice.
- 2 tablespoons all-purpose flour
- 2 teaspoons Old Bay Seasoning (so I didn’t have this, so I just did a mix of the following, but it totaled to probably 2 tablespoons: a lot of Ground bay leaves, at least a teaspoon of celery salt, two pinches of paprika, garlic powder, crushed red pepper, allspice, nutmeg, ginger, salt, pepper)
- 2 cups reduced-fat (2 percent) milk
- 6 cups of chicken stock
- 1 cup long-grain white rice
- 3 cups corn kernels (from 3 ears corn)
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
What to do:
- Heat the butter in a large pot over medium-high heat. Add the scallion whites and jalapenos (seeds, too) 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, chicken stock 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 and shrimp. Cook until the shrimp curl and turn opaque, about 3 minutes.
- Season the chowder with salt and pepper. Ladle into bowls and top with the scallion greens.