Summertime Shrimp Chowder

This was a light chowder for summertime and we both really enjoyed it. The original recipe can be found here:  Low Country Shrimp Chowder. After reading through the recipe I found that it might need a little extra love. I added some carrots, fresh herbs, extra corn extra rice, Half & Half and chicken stock to enhance the flavors in this chowder. Here's how I made it...

ingredients
• 2 tbsp butter
• 1 scallion, thinly sliced and separate the whites from the greens
• 1/2 shallot, thinly sliced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1/2 red jalapeno (fresno chile), minced
• 2 carrots, diced
• 2 tbsp flour
• 2 tsp old bay seasoning plus more to taste
• 1.5 cups whole milk
• 1/2 cup half & half
• 6 cups chicken stock
• 3/4 cup white rice
• 2 cups frozen corn kernels
• 1 lb peeled shrimp (tail on)
• kosher salt & freshly cracked black pepper
• 1 tbsp dry sherry
• 2 - 3 sprigs fresh thyme
• fresh chives and parsley

directions
1. Heat the butter in a cast iron skillet over medium-high heat. Add scallion whites, celery, carrots & bell pepper, cook about 4 minutes stirring occasionally. Add the flour and Old Bay seasoning and cook until the flour is lightly toasted (1 minute). Add the milk, chicken stock and the rice. Bring to a rapid simmer, then reduce heat to medium and cook uncovered until the rice is tender, about 15 minutes or so.
2. Add the frozen corn to the pot and cook 3 minutes. Stir in the shrimp and cook about 3 minutes. Season the chowder with salt, pepper and stir in the sherry. Top each serving with the a pinch of old bay, scallion greens, parsley and chives if using. You can also serve some crusty bread, croissant rolls or oyster crackers.

This summertime chowder is on the lighter side and won't be really thick and heavy. I doctored up the recipe adding extra flavors, seasonings and this is what I came up with... if you decide to try the way I made it... I hope you like it.

Enjoy!