low country shrimp boil chowder
Florida Seafood Soups

Low Country Shrimp Boil Chowder

Everyone’s favorite low country shrimp boil ingredients come together in a delicious, creamy, and warming chowder that’s perfect for a winter evening wherever you are.

low country shrimp boil chowder

It doesn’t get too cold down here in Florida, even in the winter months. We’ve got a couple days coming up where the lows are in the 40s and the highs are in the 60s, but that’s about it. Still, we do enjoy the opportunity to break out our cool-weather recipes.

Lately, I’ve been making a lot of soups and chowders to enjoy while the weather is cooler. I’ve got a pretty good inventory of those built up here on Home Front Cooking, and we have chili on a regular rotation around here.

But I wanted to create something that had a little more of a local flavor and would give us that hearty chowder taste but include some Florida favorites.

Turning our favorite low country shrimp boil into a chowder seemed like the most natural thing in the world!

I started with some basics from my home garden – gold potatoes, sweet onions, thyme, parsley, and garden vegetable broth, which is just the chicken broth recipe with no chicken added. For those of you who have been around here for a while, you know I’m all about the home garden, and ours has been rocking and rolling since we’ve moved

Then we added some andouille sausage and gulf shrimp from our local farmer’s market, a little bit of this and that from the pantry and freezer, and came up with a fresh, chunky, creamy delicious chowder that has all my favorite home flavors but can be enjoyed anywhere, and pretty much during any season!

Here’s how you make it!

low country shrimp boil chowder

Low Country Shrimp Boil Chowder

Everyone's favorite low country shrimp boil ingredients come together in a delicious, creamy, and warming chowder that's perfect for a winter evening wherever you are.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 310 kcal


  • 1 tbsp olive oil
  • 1 sweet onion finely chopped
  • 5 slices bacon chopped
  • 1/2 lb andouille or Italian sausage
  • 3 sprigs thyme
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 32 oz vegetable broth
  • 1 pkg 16-oz frozen corn
  • 1 1/2 lb golden potatoes diced into 1/2 inch cubes
  • 1 cup whole milk
  • chopped fresh parsley for garnish


  • In a large stock pot over medium heat, heat the oil. Add the finely chopped onion and chopped bacon. Cook 12-15 minutes until the onion is tender and bacon is browned, stirring often.
  • Add the thyme and butter. Cook until butter is melted and the thyme is fragrant.
  • Add the flour over the melted butter and cook 2-3 minutes until flour is fully incorporated, stirring constantly. Gradually whisk in the broth until smooth. If you want a less thick consistency, add a half cup of water.
  • Stir in the corn and potatoes. Partially cover and heat to a simmer on high. Reduce to medium and simmer 12-14 minutes, until potatoes are tender.
  • While the corn and potatoes are simmering, slice the sausage. Fill a stock pot with about 2-inches of water. When the water boils, reduce the heat simmer the sausage in the water for about 10-12. Stir once, cover, and let steam a couple more minutes.
  • Whisk in the milk to the corn and potato mixture. Heat to a simmer and cook 2 minutes until heated through and slightly thickened, stirring often.
  • Add the sausage and shrimp and cook for another 2-3 minutes to heat up the meat.
  • Season with salt and pepper to taste. Serve garnished with the fresh parsley.


Optional: If you're a spice fan, add a couple tablespoons of Old Bay when you mix in the thyme. We love that little bit of Baltimore flavor in this Southern-style favorite.


Sodium: 984mgCalcium: 89mgVitamin C: 26mgVitamin A: 447IUSugar: 7gFiber: 3gPotassium: 728mgCholesterol: 38mgCalories: 310kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 5gFat: 16gProtein: 12gCarbohydrates: 30gIron: 2mg
Keyword chowder, corn, potato, savory, shrimp, soup
Tried this recipe?Let us know how it was!

Pairing suggestion: So let me just say that a rosé goes with literally everything, and can hold its own against this dish. If you’re looking for more traditional wines, a California chardonnay or a sweeter Riesling or even a sparkling Moscato works well here. If you’re a diehard red wine drinker {usually me}, then a medium-bodied Zin is your friend. Basically, pair to the level of spice you add {and we do love adding some Old Bay in here} to make sure the wine and food don’t overpower each other.

We love this dish {the only complaint was from the guys who don’t like tails on their shrimp and wished I’d cut or pulled them off ahead of time} but we’d love to know what you think, how you cook it, and what you pair with it! Let us know!

Here’s wishing you cozy kitchens and delicious food!

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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