Ingredients (~8 servings)
- 3 Tbsp butter
- 3 Tbsp Old Bay seasoning
- 1 1/2 lbs smoked sausage, sliced
- 1 large red onion, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) fire roasted diced tomatoes
- 6 cups chicken broth
- ~2 lbs baby potatoes, quartered
- 1/2 tsp celery salt
- 3/4 tsp dried thyme
- 1 can (12 oz) corn kernels, drained
- 3 cups frozen green beans
- 1/2 medium lemon, juiced
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Brown the Sausage with Old Bay
Add the butter to a Dutch oven and heat over medium heat.
Once the butter melts and starts to bubble, add the Old Bay seasoning and stir it into the butter.
Immediately add the sliced sausage and stir to coat in the seasoned butter. Cook for ~3-4 minutes until the sausage starts to brown.
The Old Bay will toast slightly in the butter, which deepens the flavor.
Add Aromatics and Build the Base
Add the chopped onion and garlic to the pot. Cook for another ~3 minutes until the onion starts to soften.
Add the tomatoes, chicken broth, quartered potatoes, celery salt, and thyme. Stir well to combine.
Increase heat to high and bring to a boil.
Simmer Until Potatoes are Tender
Once boiling, reduce heat to medium and partially cover the pot – leave the lid slightly ajar.
Simmer for ~15-18 minutes until the potatoes are fork-tender.
The broth will reduce slightly during this time, concentrating the flavors.
Add Vegetables and Finish
Add the corn and frozen green beans. Stir well.
The residual heat will thaw the frozen vegetables in ~2-3 minutes. If needed, cook until heated through.
Remove from heat and add the lemon juice.
Thicken with Cornstarch Slurry
In a small bowl, mix the cornstarch and cold water until it forms a smooth paste.
Add this slurry to the soup and stir gently to combine.
The soup will thicken slightly as it sits – you’re looking for a hearty consistency, not too thick.
Taste and adjust seasoning with more Old Bay or salt as needed, then serve.
Swamp Soup
Ingredients
Ingredients (~8 servings)
- 3 Tbsp butter
- 3 Tbsp Old Bay seasoning
- 1 1/2 lbs smoked sausage sliced
- 1 large red onion chopped
- 4 cloves garlic minced
- 1 can fire roasted diced tomatoes 15 oz
- 6 cups chicken broth
- ~2 lbs baby potatoes quartered
- 1/2 tsp celery salt
- 3/4 tsp dried thyme
- 1 can corn kernels 12 oz, drained
- 3 cups frozen green beans
- 1/2 medium lemon juiced
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Melt butter in Dutch oven over medium heat, stir in Old Bay seasoning.
- Add sliced sausage and cook 3-4 minutes until browned.
- Add onion and garlic, cook 3 minutes until softened.
- Add tomatoes, chicken broth, potatoes, celery salt, and thyme. Stir to combine.
- Increase heat to high and bring to a boil.
- Reduce heat to medium, partially cover, and simmer 15-18 minutes until potatoes are fork-tender.
- Add corn and frozen green beans, stir and cook 2-3 minutes until heated through.
- Remove from heat and stir in lemon juice.
- Mix cornstarch and cold water in small bowl until smooth, then stir into soup.
- Let sit 5 minutes to thicken slightly before serving.
