INGREDIENTS
2 TBSP. butter
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 TBSP. flour
1 tsp. Old Bay Seasoning
2 cups milk
½ cup long-grain white rice
1 ¼ cups corn kernels
1 lb. medium shrimp, peeled and deveined
Salt and pepper
1 TBSP. dry sherry (optional)
DIRECTIONS
Heat the butter in a large pot over medium-high heat.
Add the scallion whites, celery and bell pepper; cook, stirring occasionally, until the vegetables are crisp tender about 4 minutes.
Add the flour and Old Bay; cook, stirring until the flour is slightly toasted, about 1 minute.
Add the milk, 6 cups water 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 to the pot; cook 3 minutes.
Stir in the shrimp; cook until they curl and turn opaque.
Season the chowder with salt and pepper and stir in the sherry.
Serve and top with scallion greens.
Serves 4.
