Shrimp & Corn Chowder

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:

1. 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.
2. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute.
3. 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.
4. Add the corn and shrimp.  Cook until the shrimp curl and turn opaque, about 3 minutes.
5. Season the chowder with salt and pepper.  Ladle into bowls and top with the scallion greens.

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