Lowcountry Chowder With Corn, Shrimp, Sausage, and Potatoes

Name: Lowcountry Chowder With Corn, Shrimp, Sausage, and Potatoes
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; freshly ground black pepper; 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

www.almanac.com

Creamy Lowcountry Corn Chowder made with corn, potatoes, sausage, and shrimp is a hearty one-pot meal. Easy to make, perfect for a crowd, and even better as leftovers.

View full recipe on www.almanac.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.

Share this recipe:

Cooking tools:

Pot
Stove
Wooden spoon
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Serving bowl

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
freshly ground black pepper
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