Frogmore Chowder

New England meets Lowcountry in this seafood chowder inspired by the flavors of Frogmore Stew. 

Frogmore Stew gets its name from Frogmore, a small community on St. Helena Island in the Lowcountry region of South Carolina. Despite the whimsical name, the dish contains no frogs, but is a flavorful mix of shrimp, corn, sausage, and potatoes boiled together with seasoned broth or Old Bay. Over time, the name became synonymous with the dish, although in restaurants or cookbooks it might also go by the name of Lowcountry Boil, Beaufort Stew, or Shrimp Boil depending on the region or audience.

Here, recipe developer Jenni Lata adds body to the classic dish with heavy cream and rich seafood stock. Using a quality seafood stock is important. Make a  homemade shrimp stock, or use Bar Harbor brand Seafood Stock, Lata’s preferred seafood stock. Two cans have just shy of four cups; simply add a little water to make up the difference. 

Can you use dried bay leaves in place of fresh?

You can use dried bay leaves in place of fresh, but opt for only one or two dried bay leaves, as they have a more concentrated flavor.

Notes from the Food & Wine Test Kitchen

To make a quick shrimp stock, buy 1 1/2 pounds shrimp with shells. Peel the shrimp and place the shells in a medium saucepan with 4 1/2 cups water. Simmer the shells while you prep the rest of the ingredients for the soup. Strain the stock directly into the pot when the recipe calls for seafood stock in Step 2.  

Make ahead

Store the soup in an airtight container in the refrigerator for up to three days. You may need to add some stock or cream to loosen it up a bit when reheating.