Love a classic shrimp boil but hate the mess? This Shrimp Boil Soup gives you all those iconic summer flavors packed into a cozy, creamy chowder that you can enjoy year-round. No need to cover your table with newspapers, pull out the giant pot, or hose down your deck afterward—just pure Low Country deliciousness in an easy, eatable form!
Picture this: tender red potatoes, sweet corn off the cob, smoky sausage coins, and plump shrimp, all swimming in a creamy, Old Bay-spiced broth that hits every flavor note you crave. It’s indulgent without being heavy, festive without being fussy, and packed with so much flavor that every spoonful tastes like summer on the coast. This Shrimp Boil Soup is the best of both worlds: the fun, celebratory vibes of a seafood boil mixed with the comfort and coziness of a winter soup. Whether you’re missing beach season in January or just want an easier way to enjoy these flavors, this soup delivers!
Why You’ll Love This “Deconstructed” Seafood Boil
Taking the classic Low Country boil and transforming it into Shrimp Boil Soup was a stroke of genius, and here’s why this version might actually be better than the original:
Zero Mess, Maximum Flavor. Traditional shrimp boils are amazing, but let’s be honest—they’re also chaotic. Dumping shellfish, potatoes, and corn all over newspaper-covered tables, butter dripping down your arms, shell fragments everywhere… It’s fun once in a while, but not exactly practical for a Tuesday night dinner! This soup version gives you all those beloved flavors with none of the cleanup drama. Just grab a bowl and spoon, and you’re good to go.
The Creamy Base is a Game-Changer. While a traditional boil is all about the boiled-in-spice-water flavor, adding a creamy element to this Shrimp Boil Soup mellows the spicy Old Bay seasoning perfectly and creates this luscious, velvety texture that makes it feel indulgent. The cream carries the flavors beautifully and coats every ingredient, ensuring every bite is packed with that signature seasoning. It transforms it from “picnic food” to “comfort food” without losing any of the authentic character.
It’s Incredibly Hearty. Packed with chunks of potato, slices of smoky sausage, sweet corn kernels, and plenty of shrimp, this soup is a complete meal in a bowl. You don’t need anything on the side except maybe some crusty bread for dipping (though honestly, it’s substantial enough on its own). It’s the kind of soup that satisfies completely—no one’s going to leave the table hungry!
Enjoy Summer Flavors Year-Round. One of the best things about turning the boil into soup is that you can enjoy these coastal, summery flavors even in the dead of winter. When it’s snowing outside and you’re craving the taste of a beach vacation, this Shrimp Boil Soup delivers that memory of warm evenings and good times, but in a format that actually makes sense for cold weather.
The Essential Ingredients for Shrimp Boil Soup
The magic of this Shrimp Boil Soup is in keeping it authentic to the original boil while adapting it to soup form. Here’s what you need:
Old Bay Seasoning is Non-Negotiable. This is the flavor that defines Low Country cooking, and you absolutely cannot make authentic Shrimp Boil Soup without it! That distinctive blend of celery salt, paprika, mustard, and warm spices is what gives the soup its signature taste. Don’t even think about substituting generic “seafood seasoning”—it won’t be the same. Old Bay is the soul of this dish. Plan on using about 2-3 tablespoons for a full pot, though you can adjust to taste.
Andouille Sausage Brings the Smoke and Spice. This Cajun-style smoked sausage is traditional in Low Country boils for good reason—it’s packed with flavor, has a wonderful smoky quality, and adds a spicy kick that complements the seafood perfectly. Slice it into coins about ½-inch thick so you get plenty of pieces throughout the soup. If you can’t find andouille, kielbasa or another smoked sausage will work, though you might want to add a pinch of cayenne to make up for the missing heat.
Red Potatoes are the Right Choice. These waxy potatoes hold their shape beautifully when simmered in soup, unlike starchy Russets which tend to fall apart and make the broth cloudy. Cut them into bite-sized chunks (about 1-inch pieces) so they cook evenly and are easy to eat with a spoon. Leave the skins on for extra nutrition, texture, and that authentic rustic look!
Sweet Corn is Essential. Fresh corn cut off the cob is absolutely best when it’s in season—the kernels stay plump and sweet, and you can even throw the stripped cobs into the broth while it simmers to extract even more corn flavor (remove them before serving). But let’s be real: frozen corn kernels work great too and make this soup accessible year-round. Just add them straight from the freezer!
Plump, Fresh Shrimp. Use medium to large shrimp (31-40 count per pound is ideal), and make sure they’re peeled and deveined with tails removed for easier eating. Raw shrimp are best because they’ll cook directly in the soup and absorb all those flavors. If you can only find pre-cooked shrimp, that’s okay—just add them at the very end to warm through so they don’t get rubbery.
The Creamy Element. Heavy cream creates the richest, most luxurious soup, but half-and-half works beautifully too if you want something a bit lighter. You’ll stir this in at the very end so it doesn’t curdle during the cooking process.
How to Make Creamy Shrimp Boil Soup (Step-by-Step)
Making this Shrimp Boil Soup is straightforward and forgiving—perfect for home cooks of any skill level. Here’s how to nail it:
Step 1: Build Flavor with the Sausage. Start by heating a large Dutch oven or soup pot over medium-high heat. Add your sliced andouille sausage and let it cook for about 4-5 minutes, stirring occasionally. You want the sausage to brown slightly and render out some of its delicious, smoky fat. This fat becomes the flavor base for your entire soup, so don’t rush this step! Once the sausage is nicely browned, remove it with a slotted spoon and set it aside—you’ll add it back later.
Step 2: Sauté Your Aromatics and Add Potatoes. In that flavorful sausage fat, add diced onions and chopped celery. Cook for about 5 minutes until they’re soft and fragrant. Now add your cubed red potatoes, chicken broth (about 6-8 cups, depending on how brothy you like it), and a generous amount of Old Bay seasoning—start with 2 tablespoons and you can always add more later. Bring everything to a boil, then reduce to a simmer.
Step 3: Simmer Until Potatoes are Tender. Let the soup simmer for about 15-20 minutes, until you can easily pierce the potatoes with a fork. They should be tender but not falling apart. During this time, all those flavors are melding together beautifully, and the potatoes are soaking up that Old Bay goodness.
Step 4: Add Quick-Cooking Ingredients. Now return your browned sausage to the pot along with the corn kernels and raw shrimp. These ingredients cook quickly! The shrimp only need about 3-4 minutes to turn pink and opaque, and the corn just needs to heat through. Don’t overcook—rubbery shrimp are the enemy of good Shrimp Boil Soup.
Step 5: Finish with Cream. Once your shrimp are cooked through, reduce the heat to low and stir in your heavy cream or half-and-half. Let it warm through for just a minute or two—you don’t want to boil it once the cream is in, or it might curdle. Taste and adjust the seasoning with more Old Bay, salt, or a squeeze of lemon juice if needed. Some people like to add a pat of butter at the end for extra richness!
How to Thicken Your Shrimp Boil Soup to Chowder Consistency
The beauty of Shrimp Boil Soup is that you can make it as brothy or as thick as you prefer. Here are three methods to achieve that creamy chowder consistency:
Method 1: The Rustic Potato Mash (Our Favorite!). This is the easiest and most traditional method. Once your potatoes are tender, use a potato masher or the back of a wooden spoon to mash about a third of the potato chunks right against the side of the pot. The broken-down potatoes will release their starch into the broth, naturally thickening it and creating that beautiful, rustic chowder texture. This method adds body without any additional ingredients and keeps the soup feeling wholesome and natural.
Method 2: The Cornstarch Slurry. If you want a clearer, more refined thickening, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into your simmering soup (before adding the cream) and let it cook for 2-3 minutes until the soup thickens. This method gives you a glossy, slightly thicker consistency without changing the flavor at all.
Method 3: Traditional Roux. For the most classic chowder approach, make a roux at the beginning. After removing your browned sausage, add 3 tablespoons of butter to the pot and let it melt. Whisk in 3 tablespoons of flour and cook for 2-3 minutes, stirring constantly, until it smells nutty. Then proceed with adding your vegetables and liquids. The roux will thicken your soup from the start and give it that signature creamy chowder texture and slight richness.
All three methods work beautifully—it really just depends on your personal preference and how much time you want to invest!
Storage and Reheating Your Shrimp Boil Soup
Like most seafood-based soups, this Shrimp Boil Soup is absolutely best enjoyed fresh the day you make it. The shrimp are at their most tender, the potatoes have the perfect texture, and everything tastes bright and flavorful. That said, life happens, and leftovers are sometimes inevitable!
Storage Guidelines: Seafood soups are safe to store in the refrigerator for up to 2 days in an airtight container. Beyond that, the seafood quality really starts to decline, and food safety becomes a concern. Don’t push it past two days, and definitely don’t freeze this soup—the cream will separate and the shrimp will become unpleasantly rubbery when thawed.
Reheating is Critical: This is where people often go wrong! Always reheat your Shrimp Boil Soup gently on the stovetop over medium-low heat, stirring occasionally. Do not let it come to a boil, or two bad things will happen: the cream will likely curdle and separate, and the shrimp will overcook and turn into little rubber bullets. Just warm it through slowly and patiently until it’s steaming hot, then serve immediately.
Pro Tip: If you know you’ll have leftovers, consider cooking only the amount of shrimp you’ll eat that day, and storing the base separately. Then you can add fresh shrimp when you reheat portions—they’ll taste much better!
Frequently Asked Questions About Shrimp Boil Soup
Is this soup very spicy?
The heat level in Shrimp Boil Soup comes from two sources: the Old Bay seasoning and the andouille sausage. Old Bay has a warm, peppery heat that most people find pleasant and not overwhelming, while andouille can range from mildly spicy to quite hot depending on the brand. The combination creates a soup with definite warmth and a nice kick, but it’s not tear-inducing spicy. If you’re sensitive to heat, you can reduce the Old Bay to 1 tablespoon and use a milder smoked sausage instead of andouille. Conversely, if you love heat, add some cayenne pepper or hot sauce to turn up the temperature!
Can I use pre-cooked shrimp?
Yes, absolutely! Pre-cooked shrimp are actually quite convenient for this recipe. Just add them at the very end of cooking, after you’ve stirred in the cream, and let them warm through for just 1-2 minutes. Since they’re already cooked, you’re only heating them up, not cooking them, so there’s much less risk of them becoming rubbery. This is also a great option if you’re nervous about cooking raw shrimp or if pre-cooked is what’s available at your store.
Can I make this dairy-free?
You certainly can! For a tropical twist that works surprisingly well with the spicy seafood flavors, use full-fat coconut milk instead of heavy cream. It creates a slightly different but equally delicious flavor profile—think Caribbean instead of Low Country. The coconut complements the sweetness of the shrimp and corn beautifully. Alternatively, you can skip the cream altogether and keep it as a brothy soup—it won’t be chowder-style, but it’ll still be packed with flavor. Just make sure your broth is really well-seasoned to compensate for the richness you’re missing from the cream.
Conclusion
This Shrimp Boil Soup is fun, festive, and incredibly delicious—it’s like a party in a bowl! Every spoonful captures the joy and flavor of a classic Low Country seafood boil, but in a form that’s practical, cozy, and perfect for any night of the week. The combination of tender shrimp, smoky sausage, sweet corn, and creamy Old Bay-seasoned broth is simply irresistible. It’s comfort food that doesn’t sacrifice excitement, and it’s special enough for company but easy enough for a weeknight.
Whether you’re a coastal cooking enthusiast missing the beach, someone who loves seafood but hates the mess of traditional boils, or just a soup lover looking for your next favorite recipe, this Shrimp Boil Soup has your name all over it. It brings people together, warms you up, and puts a smile on everyone’s face—which is really what the best food is all about.
Grab your Old Bay and get cooking! Let me know if you add extra hot sauce to yours (I always do!), and tell me what you think of this fun twist on a classic. And be sure to pin this to your “Soup Recipes” or “Seafood Dinners” board on Pinterest so you can find it again when the craving strikes!
Creamy Shrimp Boil Soup (Low Country Boil Chowder)
Equipment
- Dutch oven or soup pot
- knife
- cutting board
Ingredients
- 12 oz andouille sausage, sliced
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1.5 lbs red potatoes, cubed
- 6-8 cups chicken broth
- 2-3 tablespoons Old Bay seasoning
- 3 cups corn kernels
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter (optional)
- salt and pepper to taste
- fresh parsley for garnish
- lemon wedges for serving
- hot sauce (optional)
Instructions
- Brown andouille sausage in a Dutch oven for 4–5 minutes. Remove and set aside.
- Cook onion and celery in sausage fat for 5 minutes.
- Add potatoes, broth, and Old Bay. Simmer 15–20 minutes until tender.
- Mash some potatoes to thicken, if desired.
- Return sausage. Add corn and shrimp; cook 3–4 minutes until shrimp turn pink.
- Stir in cream and butter. Warm through without boiling.
- Serve with parsley, lemon, and hot sauce.