Tender shrimp, spicy sausage, al dente potatoes, crispy corn, all in one pot. This soup tastes just like a low country boil, only better because you can use a giant piece of bread to sop up the amazing buttery broth! Any kind of soup or chili is one of my favorite things to cook and eat (that’s a given, always a given), because it’s all about building the flavors and letting the food do the work. Although there are very few ingredients, they all work together to create a smooth, creamy chowder, with depths of flavor. When first tasting it, it is buttery, but then the classic Old Bay Seafood Seasoning comes through without being overpowering, as the lemon cuts the hotness. Summer time in a bowl.
Shrimp Boil Chowder
Makes: 8 servings
2 Tbsp oil
4 Tbsp butter
½ of an onion, chopped
4 cloves garlic, minced
1/3 cup flour
6 cups chicken broth
2 cups water
1 lb cleaned shrimp
1 (12.8 oz) package Andouille sausage, cut into slices
1 Tbsp Old Bay seasoning
1 lb baby potatoes
2 cups corn, fresh or frozen
juice of ½ lemon
- In a bowl, combine shrimp, sausage, one tablespoon oil, and Old Bay seasoning. Mix well.
- In a large pot, heat 1 tablespoon over medium heat. Add shrimp and sausage and cook for 3 minutes, stirring occasionally.
- Remove sausage and shrimp and set aside. Add butter to pot and then oil. Once melted, add onion. Cook until onions are soft and translucent.
- Add garlic and cook for 30 seconds, then add flour. Cook for a minute, stirring.
- Whisk in chicken broth and water.
- Add potatoes and corn. Bring to a boil. Simmer for 12-15 minutes, or until potatoes are tender.
- Add shrimp and sausage back into pot and the juice of ½ a lemon. Simmer for an additional 2 minutes.
*I cook the shrimp with tails on to get as much flavor as possible (the shells of shellfish have TONS of flavor), then remove tails while soup is cooking to make it easier to eat.