Low Country Boil Chowder
4 hours minutes
Last night we made an "improvised" low country boil. We didn't have fresh blue crabs so we used snow crab, shrimp, venison sausage, corn on the cob, and red potatoes. As always, we cooked way too much food for the 3 people but the sausage and potatoes were all gone. We went ahead and shelled the shrimp, cleaned the meat out of the crabs, cut the corn off the cob, and put it all away in a tupperware with the leftover drawn butter poured on top. I added the leftovers to a usual clam chowder recipe I make and it did not disappoint.
3 cans clams, 6 ounce each
1 tsp thyme
1/2 large onion, chopped
3 slices bacon, cooked crisp and crumbled
1 pound petite white potatoes
1 1/2 cups water
2 cups half and half or heavy cream
1-2 tbsp cornstarch, optional
5 cups leftover shrimp, crab, corn mixture soaked in butter
In a slow cooker, add the 3 cans of clams using the juice of 2 cans and draining the third.
Add onion, potatoes, thyme, crumbled bacon, water, and low country boil mixture. Stir well.
Cook on high for 3 hours.
Add 1 cup of the cream or half and half. Stir well and continue cooking another hour.
Stir in the other cup of cream and half and half shortly before serving. If a thicker consistency is desired, stir in cornstarch.
Serve with crackers.