I love my hometown of Charleston,SC for one reason and one reason only…okay maybe two reasons…the beach and the food. I love Shrimp Chowder it’s one of my favorites to make in the winter and the summer! You haven’t had shrimp until you’ve had shrimp from Charleston. Today I want to share with you an easy dish that you can make this weekend for dinner! If you make it make sure you let me know!
This dish is from Ella & Ollies. Here is a little about them……. Philip Bardin, Brandon Rushing and Jackson Hatch are pleased to announce plans to open Ella & Ollie’s, a local seafood driven concept that will house a restaurant and market in Edisto Beach, SC. Ella & Ollie’s is slated to open late July 2016 and will be located at 21 Fairway Drive, Edisto Beach, SC 29438.
Chef Philip Bardin, who is best known for the national acclaim he received at the iconic Edisto Island Old Post Office restaurant, will act as a Partner/Consultant on the venture. Executive Chef/Owner Brandon Rushing, who was a 6 year Edisto resident, also hails from The Old Post Office where he was Sous Chef. Rushing was most recently at Charleston’s mainstay Blossom Restaurant where he has been Chef de Cuisine since 2011. General Manager/Owner Jackson Hatch, an Edisto native, also comes from the restaurant industry where he has held almost every front of the house position and was most recently on the opening team of Charleston’s Butcher & Bee restaurant.
Ella & Ollie’s will be a welcome respite from the traditional food and beverage options in Edisto. Hatch, who was born and raised in Edisto, explains, “We all have a great love for this unique part of the Lowcountry but have found we are not alone in sensing a void in its food and beverage marketplace. We are looking forward to showcasing everything from unique craft beers, cocktails and local seafood in a simple, yet sophisticated, presentation.”
The Ella & Ollie’s culinary all-star team has big plans for this little island and both locals and visitors will undoubtedly reap the benefit.
For more information visit ellaandollies.com.
4 TBL BUTTER
½ C FLOUR
¼ C CHOPPED BACON
1 LB SMALL EDISTO SHRIMP
1 YUKON GOLD POTATO CHOPPED IN ¼” PIECES
2 LEEK CHOPPED IN ¼” PIECES
2 CELLERY STALKS LEAVES REMOVED CUT LENGTH WISE THEN INTO ¼” PIECES
3 C HEAVY CREAM
6 C SHRIMP STOCK
1 TBL THYME- FINELY CHOPPED
1 TBL PARSLEY-FINE CHOPPED
1 TBL ROSEMARRY-FINE CHOPPED
1 tsp TABASCO
¼ C WHITE WINE
1 TBL GARLIC- MINCED
1 TBL OLD BAY
1 TBL KOSHER SALT
½ TBL WHITE PEPPER
1 TBL PRESSED LEMON OIL
1 TBL FRESH CHIVES FINELY CHOPPED
- Saute bacon, leeks, garlic, and celery in heavy bottom sauce pan on medium high heat for 3-4 minutes until leeks are sweated and bacon begins to crisp
- Reduce heat to medium and add potatoes.
- Whisk in flour and cook for 1-2 minutes
- Whisk in wine, shrimp stock and heavy cream and bring to a simmer
- Continue to stir until soup begins to thicken
- Add remaining ingredients
- Check Seasonings
- Ladle into individual bowl and finish with drizzle of lemon oil, and some finely chopped chives.