2014 Holiday Recipe – South of Broad Frogmore Chowder


South of Broad Frogmore Chowder is an urbane version of a traditional South Carolina Low Country dish. Frogmore Stew is usually served outdoors on a newspaper-covered table with a heap of fresh shrimp, sausage and freshly-shucked corn in a spicy broth.

This recipe adds additional ingredients to those mainstays to create a chowder suitable for a formal dinner party in one of the homes in Charleston’s “South of Broad” neighborhood.  Like the city itself, the chowder features sophistication in a bucolic setting. Enjoy!

(Serves 4 as a first course.)


1 pound medium shrimp shell-on

1 small bay leaf

Kosher salt

½ teaspoon Cajun or Gullah seasoning

3 tablespoons unsalted butter

4 ounces Andouille sausage, diced

1 medium onion, diced

1 celery stalk diced with leaves reserved for garnish

2 medium Yukon Gold potatoes, diced

1 ear sweet corn

½ cup dry white wine

4 ounces fresh crab picked over

½ cup heavy cream

Freshly ground pepper 


Peel and devein shrimp, reserving shells in a small saucepan. Cut the shrimp crosswise into three or four pieces and set aside. 

To the saucepan with the shrimp shells, add 2 cups water, the bay leaf, ½ teaspoon of the salt and the Cajun or Gullah seasoning. Bring to simmer for 20 minutes. Strain and reserve the broth for later. 

Melt butter in a saucepan and cook the sausage about 5 minutes. Use a slotted spoon to transfer to a small bowl.

Add the onion and celery and a pinch of salt to the pan and cook over low heat until soft, about 8 to 10 minutes. 

Add diced potatoes and cut kernels from the corn and scrape the cob into the saucepan. Add 1½ cups of the shrimp stock, 1½ cups water, the wine and simmer for 5 minutes. 

Add the crab, shrimp and sausage and simmer for 2 minutes until the shrimp are cooked through. Stir in the cream and season to taste with salt and freshly ground pepper. 

Serve immediately, garnishing with torn celery leaves

— Created by David Matthews for Connect

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