A Sutherland Belle
“Nobody can be exactly like me. Sometimes even I have trouble doing it.”

Frogmore Chowder (Lowcountry Boil Stew)

Frogmore Chowder

Gullah: “Evry frog praise e ownt pond.”
English: “Every frog praises his own pond.”
Means: Everyone favors his own house.

Few things bring a community together like food does. Food can make you feel happy and allows you to bond with others. In the South, even the simplest dishes often have a rich history behind them. Frogmore stew or seafood boil as it’s also called, is one of those traditional dishes. It has deep roots in the coastal region of South Carolina and embodies community, friendship, and the delight of shared meals.

Frogmore stew is the quintessential dish of Lowcountry cooking: an uncomplicated, yet flavorful, one-pot meal that combines fresh local shrimp, corn on the cob, red or new potatoes, and smoked sausage. All you need is a pot of water, patience, and some friends or neighbors to help you enjoy it. Lowcountry boils are known for being able to feed a lot of people with very few ingredients, which is why they are a popular Southern gathering tradition during the Spring and Fall months.

How did the practice of low country boils get started? The tale is about as old as the local salt marshes themselves.

The popularity of seafood boils in the Lowcountry is rooted in the social traditions of the Gullah-Geechee people. The Gullah people are responsible for a lot of the basis not only of South Carolina food, but Southern food, and the original food culture of the New World. And fortunately for us, the Gullah culture, language, and food have been kept miraculously intact.

The Gullah-Geechee people are a distinct African American cultural group residing in the coastal regions of South Carolina, Georgia, and Florida, known for preserving a unique heritage stemming from their West African roots. To sustain their communities, they adapted their ancestral cooking techniques to the local seafood and produce that was readily available.

There is only one rule for making Frogmore Stew: relax. The recipe is a forgiving one; freshness and taste trump ingredient specifics and measuring cups. And while you’re likely to get a different version from every good cook, the framework of the dish remains the same. It's not about how you prepare this meal but with whom you care to share it.

There is a restaurant on Sullivan's Island called Obstinate Daughter. They feature a farm-fresh concept and nautical theme that goes beyond just a trend factor. Their Frogmore Chowder is an impressive attempt at elevating and condensing the nonsocial aspects of a Low Country boil into a single dish. It was refreshing to come across a dish that showed so much respect for its ingredients that the chowder broth could stand on its own. As any true Southerner, Obstinate Daughter was kind enough to share their famous recipe, and because, "Everyone favors his own house," I was just crazy enough to change it.

Frogmore Chowder (Lowcountry Boil Stew)

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil, plus more for optional drizzling
  • 1 large white onion, cut into small dice (2 cups)
  • 2 cups (4 stalks) diced celery
  • 2 1/2 cups fresh or frozen corn, defrosted
  • 1 tablespoon fresh thyme leaves
  • 1-1/2 cups dry white wine
  • 1/2 cup flour
  • 1 tablespoon Old Bay seasoning salt
  • 1 teaspoon EACH: garlic powder, onion powder, salt, and black pepper
  • 1/2 teaspoon (or more) creole seasoning or ground white pepper
  • 4-1/2 cups seafood stock or clam juice
  • 1 pound halved or quartered baby gold potatoes
  • 1 pound cooked kielbasa sausage, cut into 1/4-inch slices
  • 2 bay leaves
  • 1 lemon, halved
  • 2 cups heavy cream
  • 1 pound (21-25 count) raw shrimp, peeled and deveined
  • Chopped chives, for serving

INSTRUCTIONS

  1. Combine the oil, onion, celery, and corn in a large pot over medium heat, stirring to coat. Cook for about 8 minutes, stirring occasionally, until the onion becomes translucent.
  2. Add the Old Bay, garlic powder, onion powder, salt, pepper, creole seasoning, and wine; increase the heat to medium-high. Once the wine comes to a boil, cook for 7 or 8 minutes or until it is reduced by half.
  3. Whisk in the flour; once evenly blended (to form a roux), reduce the heat to low. Add seafood stock, potatoes, kielbasa, bay leaves, and lemon halves.  increase the heat to medium just long enough for the mixture to boil, then reduce the heat to medium-low, stirring occasionally. Cook for 20 to 25 minutes, stirring a few times since the roux can tend to stick to the bottom. Remove bay leaves and lemon peels.
  4. Reduce heat to low. Gradually add the cream and shrimp; cook for 3 to 5 minutes until opaque and pink, then remove from the heat.
  5. Divide among individual bowls; garnish each portion with the chives and a drizzle of hot sauce, if desired. Serve hot.

Note: This soup will last refrigerated for 3 days. Freezing is not recommended.

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