Low Country Shrimp Boil Chowder with Popped Wild Rice Cornbread
A Low-Country Shrimp Boil is a fun and flavorful main dish often spread out on a covered table for a casual, communal dining experience. This seafood chowder features all the elements of the classic including shrimp, corn, potatoes and andouille. The soup is served with a homemade toasted slice of popped wild rice cornbread. Hope y’all love it.
Ingredients
Low Country Shrimp Boil Chowder with Wild Rice
- 1 bag (16 oz.) frozen sweet corn, thawed
- 2 cups half ‘n half or milk
- 2 tablespoons lobster base
- 1 cup water
- ½ cup cooked wild rice see notes
- 2 tablespoons unsalted butter divided
- 2 (3 oz. each) andouille sausage links, sliced in bite-size half moon pieces
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 ½ teaspoons BBQ seasoning*, store-bought or homemade see notes
- 2 medium-size red potatoes, diced
- ½ pound (31-40 count) fresh shrimp, peeled, deveined, brined, cut into bite-size pieces see notes
- 1 fresh ear of corn kernels sliced off cob
Garnish
- 4 extra large tail-on medium shrimp, brined and cooked see notes
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon butter
- 1 tablespoon lemon infused olive oil
- Fresh herbs for garnish optional
Popped Wild Rice Cornbread
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup corn meal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 2 eggs lightly beaten
- ⅓ cup vegetable oil
- 3 tablespoons butter melted plus additional for toasting
- ¼ cup Popped wild rice see notes
- Baker’s Joy
Instructions
Low Country Shrimp Boil Chowder with Wild Rice
- In a high-speed blender, puree corn, half ‘n half, lobster base, water and wild rice until smooth; strain and set aside.
- In a Dutch Oven, melt 2 tablespoons butter over medium-low heat. Add andouille, onion and bell peppers; cook, stirring, for 4 to 6 minutes or until onion softens. Stir in salt, thyme, bay leaf and BBQ seasoning. Add the corn mixture and potatoes; bring to a simmer. Reduce heat and cook, stirring often, for 10 to 15 minutes or until potatoes are just tender.
- Add cut up shrimp and fresh corn. Cover and turn off heat. Shrimp will be cooked in 5 minutes.
- Ladle chowder into serving bowls.
- Place large shrimp, tail up in center. (see notes)
- Garnish with fresh herbs.
- Place cornbread on the side of plate.
Popped Wild Rice Cornbread
- Preheat oven to 350 degrees F. Grease a biscotti baking pan or 9-inch square pan.
- Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl.
- Combine milk, eggs, vegetable oil and butter in a small bowl; mix well.
- Add to flour mixture; stir until just blended. Pour into prepared pan.
- Sprinkle top with popped wild rice. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out on cooling rack. Cool.
- Slice into ½-inch slices. Toast, if desired, by brushing each side with melted butter. Place on baking sheet. Toast both sides in oven at 350F.
Notes
For homemade BBQ seasoning mix all together. Store unused in a glass container.
• 3 tablespoons smoked paprika
• 2 ½ tablespoons kosher salt
• 2 ½ tablespoons ground coriander
• 2 tablespoon ground celery seed
• 2 tablespoon brown sugar
• 1 ½ tablespoon ancho chili powder
• 1 ½ tablespoon ground cumin
• 1 tablespoon chipotle powder Shrimp brine: mix ¼ teaspoon baking soda plus 1 teaspoon salt and sprinkle evenly over shrimp. Brine for 15 minutes, rinse, paper towel dry. For extra large tail on shrimp, slightly butterfly and skewer to straighten tails. Cook 2 to 3 minutes in melted butter and lemon olive oil or until just cooked through. Remove skewers before plating. To make popped wild rice: in a small deep pot, heat grapeseed or canola oil to 425F. Add wild rice. As it pops (within seconds) it rises to the top. Skim off popped rice and transfer to paper towel. Immediately sprinkle with pinch of salt.
• 3 tablespoons smoked paprika
• 2 ½ tablespoons kosher salt
• 2 ½ tablespoons ground coriander
• 2 tablespoon ground celery seed
• 2 tablespoon brown sugar
• 1 ½ tablespoon ancho chili powder
• 1 ½ tablespoon ground cumin
• 1 tablespoon chipotle powder Shrimp brine: mix ¼ teaspoon baking soda plus 1 teaspoon salt and sprinkle evenly over shrimp. Brine for 15 minutes, rinse, paper towel dry. For extra large tail on shrimp, slightly butterfly and skewer to straighten tails. Cook 2 to 3 minutes in melted butter and lemon olive oil or until just cooked through. Remove skewers before plating. To make popped wild rice: in a small deep pot, heat grapeseed or canola oil to 425F. Add wild rice. As it pops (within seconds) it rises to the top. Skim off popped rice and transfer to paper towel. Immediately sprinkle with pinch of salt.
Nutrition
Serving: 1 servingCalories: 789kcalCarbohydrates: 83gProtein: 28gFat: 69gSaturated Fat: 33gPolyunsaturated Fat: 11gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 296mgSodium: 2271mgPotassium: 961mgFiber: 5gSugar: 24gVitamin A: 2437IUVitamin C: 42mgCalcium: 323mgIron: 5mg
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