Low Country Boil Soup
Inspired by the classic Low Country South Carolina dish, this Low Country Boil Soup is a delicious one pot meal that's perfect for the soup season ahead!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Southern
Servings: 6 serving
Calories: 289kcal
Author: MaryAnn Dwyer
- 3 Tbsp. butter
- 12 oz. Andouille sausage, sliced diagonally into 1/2 inch chunks
- 2 cups yellow onion, chopped
- 3/4 cup red pepper, ribs and seeds removed and chopped
- 3/4 cup green pepper, ribs and seeds removed and chopped
- 2 1/2 tsp. Old Bay Seasoning
- 2 cloves garlic, minced
- 1 lb. small red potatoes, cubed
- 6 cups chicken broth
- 1 lb. shrimp, peeled and deveined
- 11 oz. can corn, drained
- salt and pepper to taste
- fresh parsley, chopped
In a large Dutch oven, heat butter over medium heat. Add the andouille sausage and cook until lightly browned, about 5-7 minutes. Remove sausage with a slotted spoon to a plate. Set aside.
To the Dutch oven, add the onion, red and green pepper and one teaspoon Old Bay and cook for 5-7 minutes until vegetables are softened. Add garlic and continue to cook for an additional minute. Add potatoes, chicken broth and remaining 1 1/2 tsp. of Old Bay. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in cooked sausage, shrimp and canned corn and cook for 4 more minutes or until shrimp are cooked though. Spoon into bowls. Sprinkle with fresh parsley, if desired. Serve with biscuits.
Calories: 289kcal | Carbohydrates: 55g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1055mg | Potassium: 319mg | Fiber: 1g | Sugar: 46g | Vitamin A: 820IU | Vitamin C: 44.7mg | Calcium: 50mg | Iron: 1.4mg