Heat a splash of olive oil in your soup pot over medium heat. Toss in diced onions and season them generously with salt, pepper, Old Bay, and crushed red pepper. Sauté for about five minutes until they’re soft and fragrant.

Now, toss in your diced sausage and minced garlic. Cook them together for another 5 minutes, stirring occasionally. This step builds that delicious, smoky base flavor!

Throw in diced redskin potatoes and corn kernels cut from the cob. Season them with a bit more salt, pepper, and Old Bay. Stir and cook for 5 minutes, letting the veggies soak up all the flavor.

Pour in chicken broth and add a spoonful of chicken base for a rich, hearty flavor. Add fresh thyme and a few dashes of hot sauce. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. For a creamier soup, you can pulse the mixture a few times with an immersion blender.

Finally, toss in peeled and deveined shrimp along with freshly squeezed lemon juice. Cook for about 5 more minutes until the shrimp are perfectly tender and pink. Adjust the seasoning to your taste, then serve hot!