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December 4, 2010

A Christmas Eve Tradition: Lowcountry Shrimp and Corn Chowder

A Christmas Eve tradition in my family is to eat a seafood dish on Christmas Eve.  Keeping in touch with my southern, Lowcountry of SC roots, this meal can be anything from oyster roast to fish fry.  The clean up after both of the aforementioned can leave me with dreams of gruesome horrors rather than ones filled with fairies and sugar plums... not to mention, the smell of fish overpowers gingerbread and spiced apple any day!  lol!

Last year we opted for a Lowcountry Shrimp and Corn Chowder.  Although this is occasionally on the soup board at my restaurant, I never tire of its creamy flavor. 

I think we have adopted a brand new tradition in this chowder, and I think you'll enjoy it too!  I have adapted my recipe by making it quick and easy to make for all you busy moms.  Sorry I don't have a picture, but if you make this, please send pics to and I will post it here!  Enjoy!

What You'll Need:

  • 1 c. Chopped Celery
  • 1 c. Finely Diced Onion
  • 2 Tbsp Minced Garlic
  • 4 Tbsp Butter
  • 2 8oz. Package Cream Cheese Diced
  • 2 c. Half and Half
  • 2 to 3 cups Unpeeled Cooked Red Potatoes(Not too well done)
  • 1 can (15oz) Mexi-Corn
  • 1 Lb. Fresh Raw Shrimp Peeled and Deveined
  • Salt and Pepper to Season to taste

What To Do:

  1. In a large stock pot saute celery, onions, and garlic in butter being careful not to burn the garlic.
  2. Add cream cheese and cream; and stir over low heat until cream cheese is completely melted.
  3. Add potatoes, corn, and shrimp.  Heat thorough, stirring occasionally and then serve. Remove from heat as to not overcook the shrimp.  Season with salt and pepper!  Enjoy!

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