Frogmore Chowder is a hearty and delicious Southern dish. 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.

The Best Frogmore Chowder Recipe

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

With 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 tasted 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-and-a-half-mile barrier island near Charleston.

The restaurant had beautiful nautical decor, a relaxed vibe, and outdoor seating on its 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 is 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.

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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 185,000 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

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 it is reduced in half.

3. Whisk the flour into the wine mixture 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 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 the chowder from the heat and divide it among individual bowls. Garnish each bowl with fresh chives. Serve hot.

Tips for Making Creamy Chowder

• Chili crunch or chili oil is optional, 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 chowder last in the refrigerator?

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

Can you freeze this chowder recipe?

Since Frogmore chowder contains dairy, I wouldn’t advise freezing the recipe. When you reheat the chowder the cream will take on a grainy texture, altering the taste of the recipe.

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 above for you to add to your soup and stew Pinterest board.

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Recipe Card for Frogmore Chowder with Daily Values