Skip to Content

The BEST Frogmore Chowder Recipe

Frogmore Chowder is a Southern dish that is both hearty and delicious. This classic Lowcountry (primarily Charleston and Savannah area) recipe, known as a Lowcountry Boil or Beaufort Stew, is a beloved Southern tradition that combines the coast’s flavors in a single pot.

If you’re looking for more delicious recipes, the Best White Chicken Chili and New England Clam Chowder will leave your taste buds happy.

Close-Up Photo of Frogmore Chowder Recipe
Frogmore Chowder Recipe

With a combination of succulent shrimp, sweet corn, spicy sausage, and a medley of aromatic spices, Frogmore Stew is the perfect meal for gatherings with friends and family, whether by the beach or in the comfort of your home.

I experienced tasting this chowder recipe for the first time at The Obstinate Daughter, a restaurant located near the beach on Sullivan’s Island, SC. Sullivan’s Island is a two 1/2-mile barrier island near Charleston.

The restaurant had a beautiful nautical decor, relaxed vibe, and outdoor seating on their patio. The strings of lights and heat lamps made the outdoor seating perfect for us. The Frogmore chowder was the star of the meal. Thankfully, I was able to get the original recipe. If you look at the restaurant’s reviews, you will see that Frogmore chowder was one of the favorite dishes.

I did add one ingredient, the chili crunch. It added so much flavor to the chowder but is an optional ingredient. You can substitute chili oil for the chili crunch.

Delicious Frogmore Chowder Recipe
Delicious Frogmore Chowder Recipe

Creating a Cozy Life Group

Since you found this recipe for Frogmore Chowder, I’m guessing you love all things cozy living. I created a Facebook group called Creating a Cozy Life with over 182,000 like-minded souls.

It’s a group where we share recipes, photos of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cottage.

Here’s How to Make Frogmore Chowder

Simple Ingredients

1 tablespoon olive oil

1 large diced onion (approximately 2 cups)

2 cups diced celery

2 cups fresh or frozen corn, defrosted

1 1/2 cups dry white wine

1 teaspoon fresh thyme leaves

1/2 cup flour

4 1/2 cups clam juice (you can use bottled)

2 cups heavy cream

Kosher salt

2 cups fingerling potatoes, chopped (12 ounces total)

4 links cooked (pan-fried) kielbasa sausage, cut into 1/4 inch slices

1 pound raw shrimp, peeled and deveined (21-25 count)

2 teaspoons chili crunch or chili oil (optional)

Chopped fresh chives, for garnish

Ingredients for Frogmore Chowder Recipe - Celery / Onions / Fingerling Potatoes
Ingredients for Frogmore Chowder – Celery, Fresh Thyme Leaves, Onions, Fingerling Potatoes

Directions

1. Heat olive oil over medium heat in a Dutch oven or large stockpot. Add onion, celery, and fresh thyme leaves and stir to coat. Cook for 7-8 minutes until onion is translucent.

2. Add the white wine and increase the heat to medium high. Once the wine comes to a boil, cook for 7-8 minutes, or until the wine is reduced in half.

3. Whisk in the wine mixture the flour until evenly blended. It will form a roux. Reduce the heat to low. Cook the mixture for 15-20 minutes, stirring occasionally.

4. Gradually stir in the clam juice and the cream. Increase the heat to medium long enough for the mixture to come to a boil, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.

5. Meanwhile, bring a medium sauce pan of salted water to a boil on medium high heat. Add the potatoes and cook for 9-10 minutes, until the potatoes are tender. Drain the potatoes.

6. Add the potatoes, corn, and kielbasa to the stew. Stir in the chili crunch if using. Cook until the sausage has warmed through. Then add the shrimp and cook for 3-5 minutes, until the fresh shrimp is opaque and pink. Make sure you don’t overcook the shrimp!

7. Remove from heat and divide among individual bowls. Garnish each bowl with the fresh chives. Serve hot.

Ingredients for Frogmore Chowder - Kielbasa Sausage and Roux
Ingredients for Frogmore Chowder – Kielbasa Sausage and Celery and Onion Roux

Tips for Making Creamy Chowder

  • Chili crunch or chili oil is an optional ingredient, but it gives the chowder more flavor.
  • You can substitute small red potatoes with fingerling potatoes.
  • Hot sauce can be used in place of chili crunch or chili oil.

How long does Frogmore Chowder last in the refrigerator?

When properly stored in an airtight container, Frogmore chowder will last up to 3 days in the fridge.

Can you freeze this chowder recipe?

Since Frogmore chowder has dairy in it, I wouldn’t advise freezing the recipe. When you reheat the chowder the cream will take on a grainy texture and will alter the taste of the recipe.

Amazing Recipe for Frogmore Chowder - if you're looking for a delicious chowder recipe, you've found it. Famous restaurant recipe transforming Lowcountry Boil into a one pot chowder. / Winter Soups and Stews / Fall Soups and Stews / Best Soup Recipes Ever / Best Soups / Best Soup Recipes / Chowder Recipes / Winter Meal Ideas / Winter Meals

We’ve reached the end of Frogmore Chowder. I hope you enjoyed it!

If you make this recipe, be sure to let me know what you thought in the comments below.

Be sure to join the Creating a Cozy Life Group. You’re not going to believe how amazing it is!

I created a Frogmore Chowder pin for you to add to your soup and stew Pinterest board.

You can follow me here on PINTEREST. If you make Frogmore Chowder and take a photo, be sure to tag me here on INSTAGRAM.

Thanks for stopping by! I’m so happy you found us.

More Yummy Soup Recipes You’ll Love!

Recipe Card for Frogmore Chowder with Daily Values

Close-Up Photo of Frogmore Chowder Recipe
Yield: 9 1/2 cups

The Best Frogmore Chowder Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Frogmore Chowder is a Southern dish that is both hearty and delicious. This classic Lowcountry recipe is a beloved Southern tradition that combines the coast's flavors in a single pot.

Ingredients

  • 1 tablespoon olive oil
  • 1 large diced onion (approximately 2 cups)
  • 2 cups diced celery
  • 2 cups fresh or frozen corn, defrosted
  • 1 1/2 cups dry white wine
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup flour
  • 4 1/2 cups clam juice (you can use bottled)
  • 2 cups heavy cream
  • Kosher salt
  • 2 cups fingerling potatoes, chopped (12 ounces)
  • 4 links cooked kielbasa sausage, cut into 1/4 inch slices
  • 1 pound raw shrimp, peeled and deveined (21-25)
  • 2 teaspoons chili crunch or chili oil
  • Chopped chives for garnish

Instructions

  1. Heat olive oil over medium heat in a Dutch oven. Add onion, celery, and fresh thyme leaves and stir to coat. Cook for 7-8 minutes until translucent.
  2. Add the white wine and increase the heat to medium high. Once the wine comes to boil, cook for 7-8 minutes, or until wine is reduced in half.
  3. Whisk the wine mixture into the flour until evenly blended. It will form a roux. Reduce the heat to low. Cook the mixture for 15-20 minutes, stirring occasionally.
  4. Gradually stir in the clam juice and the cream. Increase the heat to medium long enough for the mixture to come to a boil, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
  5. Meanwhile, bring a medium sauce pan of salted water to a medium high heat. Add the potatoes and cook for 9-10 minutes, until the potatoes are tender. Drain the potatoes.
  6. Add the potatoes, corn, and kielbasa to the stew. Stir in the chili crunch if using. Cook until the sausage has warmed through. Then add the shrimp and cook for 3-5 minutes, until the shrimp is opaque and pink.
  7. Remove the stew from heat and divide among individual bowls. Garnish each bowl with fresh chives. Serve hot.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Barbara

Monday 5th of February 2024

One way to enjoy this chowder easily is to make ahead all except adding the cream to the roux. Freeze in the portions you desire in freezer bags with directions on the outside. When you are ready for some frogmore chowder, pull out your portions to thaw and then do the last stage of assembly and heat.

Kelly Morse

Tuesday 6th of February 2024

Great tip Barbara! Thank you for letting everyone know. - Kelly

This site uses Akismet to reduce spam. Learn how your comment data is processed.

//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=d5873f96-db56-427b-88bc-42f0e83b57a8 Skip to Recipe