Frogmore Chowder (Lowcountry Boil Stew)

Created by Xandy Nickel (

Photo by Xandy Nickel

Our favorite Sutherland Belle shared her recipe for Frogmore Stew, also known as a Lowcountry Boil Stew. According to author and recipe creator, Xandy Nickel, "There is only one rule for Frogmore Stew: relax. The recipe is a forgiving one; freshness and taste trump ingredient specifics and measuring cups." Click here (link to: to view more of A Sutherland Belle's soup recipes from her new e-cookbook.


  • 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
  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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