Shrimp Boil Chowder
Ok, so this soup was such a hit at my house, my husband insisted I post it this same week for y’all. My kids literally licked their bowls and asked for it for lunch tomorrow too. My family generally likes my food but it is pretty rare that everyone is raving about a meal, without a single complaint. B asked me how I thought this up and here is the story…. I was thinking of doing a shrimp boil sheet pan but then saw like a bagillion people have already done that, then soup popped into my head. We have had a few rainy days lately so soup sounded perfect. This is like a shrimp boil had a baby with a clam chowder and it’s amazing.
This soup can be changed up with whatever is your favorite seafood, crab, lobster, or even crawfish. Crawfish is not my jam so you will NEVER see it on the blog, but the others would be awesome. This reminds me of the New England tradition of boils, all those Summer flavors you know and love. This could be enjoyed at any time of the year, whenever you crave some shrimp boil, I know soup is not everyone’s choice in the heat!
Shrimp Boil Chowder
1 pound smoked sausage, sliced
1 large onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
24 oz small red potatoes, cubed
1 1/2 cup corn
3 cups milk of choice
1/2 cup cream of choice
1 1/2 teaspoons Old Bay seasoning
1 pound shrimp peeled and tails removed
Green onions to garnish
- In a large pot, add sausage, onions, salt, and pepper on medium high heat. Stir occasionally and cook until the onions are soft and the sausage is browned.
- Add the cubed potatoes to the pot and stir a few times, getting them a little cooked. Drop in the corn and pour in the milk and cream, stir. Sprinkle in the Old Bay seasoning and stir, cover and cook until the potatoes are tender, stirring occasionally. Watch out for the pot to boil over, just remove the top if this happens.
- 10 minutes before serving, add in the shrimp, stir and cover on low heat.
- Once shrimp is cooked through and pink, garnish with green onions, a sprinkle of more Old Bay, and serve!
All the things you will find in a shrimp boil but we are putting it into a soup!
Start with the onions, sausage, salt, and pepper, no need for extra fat, the sausage will provide enough for the whole thing!
Your sausage and onions are done when they look like this, while they cook, I like to chop my potatoes and gather the rest of the ingredients. We have milk, I use almond milk because we try to limit our dairy, cream, again I used a dairy free creamer that has no sweeteners or flavoring. Corn and those chopped potatoes.
Potatoes into the pot, I learned that dropping them in the hot pan for a little bit before adding the liquid helps with texture, flavor, and cook time. It just needs to cook for a couple minutes, stirring every minute or so.
See how there is color on the potatoes and they get that flavor from the sausage, onions, and fat? It really helps.
Drop in the corn, I love using frozen because it is cheaper and I love the flavor.
Pour in your milk and cream, I used almond milk and an almond/coconut creamer to keep it dairy free but use whatever you and your family like.
And the all important Old Bay seasoning, this really helps with that classic boil flavor. Then put it on medium-high heat and let it boil, covering helps it boil faster. You want to watch it and stir once in a while. Cook until the potatoes are tender, it takes about 20 minutes at most.
Once those potatoes are fork tender, change the heat to low until you are ready for the shrimp, they only need about 10 minutes to cook. Once ready, drop in the shrimp, mine were slightly frozen still and they worked great. I remove the tails before cooking because no one wants to dig in soup to take off tails. Now just stir and cover, the heat will cook the shrimp slowly.
Once pink and tender, your soup is ready, just get some green onions on there with a little dash of more Old Bay and serve!
