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Lowcountry Chowder


We love to have a low country boil when we have guests in town. Its fun, its festive and always a big hit. We always seem to have leftovers so I make a wonderful chowder from it. Since you probably don’t have leftover low country boil hanging around in your fridge, just use the ingredients below and follow the instructions. You will never know the difference !


You will need:

1 tsp Old Bay

1 tbsp flour

1 tbsp butter

2 cups chicken broth

1/2 cup heavy cream or half and half

1/2 cup chopped vidalia onion

1/2 cup chopped celery

1/2 cup chopped smoked sausage

1 cup shrimp

1 ear of corn

6 new potatoes


Precook the potato’s whole and the ear of corn in the airfyer on the roast setting for about 10 minutes. If you pierce the potato’s and they need a few more minutes, leave them in but remove the corn. Set aside.


In a 3 quart saucepan on medium heat, melt butter, add onions and celery, cook until translucent. Add the sausage and cook until browned. Add flour and Old Bay, stir until blended, then add broth, stir well and simmer 10 minutes. Dice the potato’s and remove the corn from the cob, add to pot. Stir well, then add shrimp, once the shrimp is pink, add the cream, salt and pepper.

Makes 2 large servings, perfect for a meal!







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