Ingredients: 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced (white and green parts separated) 2 stalks celery, diced 1 green bell pepper, diced 2 tablespoons all-purpose flour 1 teaspoon Old Bay Seasoning 2 cups reduced-fat milk 1/2 cup long-grain white rice 1 1/4 cups corn kernels 1 pound medium shrimp, peeled and deveined 1 pound crab meat, picked of shells Kosher salt and freshly ground pepper Directions: Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque. Season the chowder with salt and pepper. Serve and top with the scallion greens.
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