Creamy Shrimp Boil Soup (Low Country Boil Chowder)
A creamy, cozy soup with potatoes, corn, sausage, and shrimp—capturing all the flavors of a classic shrimp boil.
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.
Notes
Do not boil after adding cream. Adjust Old Bay to taste. For dairy-free, use coconut milk.