Joni Hilton's award-winning creamy chowder recipe, full of flavor.
- 3 cups milk
- 1 tablespoon lime juice
- 1 6-oz can chicken of the sea shrimp
- 1 6-oz can chicken of the sea crab meat
- 1 6-oz can chicken of the sea minced clams
- 1 6 1/2-oz red beans and rice mix
- 2 cups lite sour cream
- 4 cups grated pepper jack cheese (may use regular monterey jack for milder version)
- 2 tablespoons caribbean jerk seasoning (schilling)
- 1 15-oz can corn drained
- 1 5-oz green chilies
- 1 cup grated cheddar cheese optional
- Carbohydrate 22.0372875 g
- Cholesterol 203.451666666667 mg
- Fat 42.99448125 g
- Fiber 1.97941670242076 g
- Protein 46.8747541666667 g
- Saturated Fat 26.3247166666667 g
- Serving Size 1 1 Serving (374g)
- Sodium 999.430416666667 mg
- Sugar 20.0578707975792 g
- Trans Fat 2.43985312500001 g
- Calories 656 calories
Step-by-step
- In a large kettle, prepare rice according to package instructions.
- Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings.
- Heat until cheese melts, but do not boil.
- Stir in corn, chilies and lime juice.
- Serve hot, sprinkled with cheddar cheese.
Managing Dairy and Heat
Controlling heat is the single most critical factor when incorporating dairy into a seafood soup base. Milk and sour cream will curdle if subjected to boiling temperatures, separating into an unpleasant watery liquid and solid curds. Keep the heat at a moderately low setting when melting the pepper jack cheese and warming the milk. The target is a gentle, steaming threshold just below a simmer, approximately 180 degrees Fahrenheit, ensuring the cheese melts smoothly into an emulsion without breaking the dairy proteins.
Selecting and Substituting Proteins
Canned seafood provides a shelf-stable foundation, but fresh alternatives alter both texture and moisture levels in the pot. If substituting fresh shrimp or lump crab meat for canned varieties, poach them separately in a court bouillon for three minutes before folding them into the base at the very end. Pepper jack cheese introduces capsaicin heat through jalapeño peppers; substituting it with standard Monterey Jack removes the spice profile entirely while retaining the necessary melting properties. When adjusting the Caribbean jerk seasoning, measure carefully because commercial spice blends contain varying amounts of ground allspice and scotch bonnet pepper powder that intensify during extended heating.
Preventing Common Textural Pitfalls
Cooks frequently ruin chowder of this type by allowing the starches in the rice mix to over-absorb the liquid, turning the soup into a thick porridge. Prepare the red beans and rice mix precisely to package instructions in a separate vessel before combining it with the dairy liquids. Stir constantly with a wooden paddle along the bottom of the heavy-bottomed kettle to prevent the cheese solids from scorching against the metal surface. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though the starch from the rice will continue to absorb moisture as it chills, requiring a splash of milk during reheating.
