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