8 Soups and Stews That Are Full of Lowcountry Flavor

Though gumbo is synonymous with New Orleans, it's a staple along the coastal South. Chef John's take on the classic soup has a lot going on, and we're not mad about it.  

A hoppin' John recipe appeared in The Carolina Housewife by Sarah Rutledge in 1847, and this is thought to be the first written reference to the hearty dish. Eat it on New Year's Day for good luck all year long. 

Turtle soup, known by some Southerners as Cooter Soup, is eaten around the world. "My roommates really enjoyed this and they are picky eaters," says reviewer Aerospace Chef.

"This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago," says recipe creator RENE1959. "It consists of chicken and salt pork with potatoes, beans and other vegetables."

Somewhere between a casserole and a stew, chicken bog is a South Carolina staple that has stood the test of time. This version is cooked in the oven instead of on the stove, which ensures a perfectly boggy texture. 

Frogmore stew (also known as Lowcountry boil) is a seasoned medley of boiled corn, shrimp, sausage, and potatoes. "Excellent and couldn't be an easier meal," raves reviewer wilow.

"This soup is a staple for all of us living on the South Carolina coast," according to recipe creator SOWEN. "Here is my take on the soup that I think is outstanding!"

Use freshly caught catfish to make this Southern stew, which is easy to throw together with fewer than 10 ingredients on the stovetop or over a campfire.