Low Country Shrimp Chowder

• 2 tablespoons unsalted butter
• 1 bunch scallions, thinly sliced (white and green parts separated)
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 tablespoons all-purpose flour
• 1 teaspoon Old Bay Seasoning
• 2 cups reduced-fat (2 percent) milk
• 1/2 cup long-grain white rice
• 1 1/4 cups corn kernels (from 2 ears corn)
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground pepper
• 1 tablespoon dry sherry (optional)

1. Heat the butter in a large pot over medium-high heat.
2. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
3. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute.
4. Add the milk, 6 cups water and the rice.
5. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.
6. Add the corn to the pot and cook 3 minutes.
7. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.
8. Season the chowder with salt and pepper and stir in the sherry.
9. Ladle into bowls and top with the scallion greens.
10. Photograph by Antonis Achilleos

unsalted butter, scallions, stalks celery, green bell pepper, flour, percent, longgrain white rice, corn kernels, shrimp, kosher salt, sherry

Taken from www.foodnetwork.com/recipes/food-network-kitchens/low-country-shrimp-chowder-recipe.html (may not work)