Recipe: Delicious South Carolina seafood chowder

South Carolina seafood chowder. South Carolina seafood chowder Special recipe from my dear friends in South Carolina that I've made many many times. South Carolina seafood chowder Special recipe from my dear friends in South Carolina that I've made many many times. Low-country cuisine stems from the South Carolina Lowcountry and Georgia coast.

To serve, ladle into individual bowls and garnish with parsley. If made ahead, cool then refrigerate. After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. You can cook South Carolina seafood chowder using 11 ingredients and 2 steps. Here is how you achieve it.

Ingredients of South Carolina seafood chowder

1. It's 2 can of minced clams.
2. It's 2 can of crabmeat.
3. You need 1 can of oysters.
4. You need 1 stick of butter.
5. Prepare 1 of medium onion, chopped.
6. You need 1 lb of shrimp (16-20).
7. It's 1 lb of scallops.
8. You need 1 of S&P to taste.
9. It's 2 cup of heavy cream.
10. You need 2 cup of half and half.
11. Prepare 1 of your favorite fish, cut up. (optional) I add tilapia.

So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. Saute' celery and onion until tender. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

South Carolina seafood chowder instructions

1. Melt butter in a 6 qt pan. Saute onions. Then saute the shrimp on medium heat. Add the heavy cream and half and half. Now add the clams, crabmeat, scallops, oysters and S&P. Add any other fish you want in at this time..
2. Cook this on low for 1-2 hours. Enjoy..

From Hilton Head Island on up to Myrtle Beach, we landed the state's freshest catch.. Add the Seafood Stock and bring to a boil. Add the heavy cream, if desired, and the parsley. There's nothing better than a warm cup of soup on a chilly day, and we're making this hearty chowder all winter long! It can be made with almost any firm white fish, but our favorites are grouper, red snapper, and mahi mahi.

Share :