Nothing beats the cozy, smoky aroma filling the kitchen as you simmer this hearty pot of Shrimp and Chorizo Chowder Recipe. It’s the perfect blend of spicy chorizo and tender shrimp in a creamy, paprika-kissed broth that just begs for a slice of crusty baguette.
Why You'll Love This Recipe
When I first whipped up this shrimp and chorizo chowder, I was hooked immediately. It’s that rare dish that’s simple to make but layers bold flavors so beautifully. Plus, its comforting warmth makes it a go-to for chilly evenings or whenever you want something satisfying that’s a little out of the ordinary.
- A Perfect Flavor Combo: The spicy, savory punch of chorizo perfectly complements the delicate sweetness of shrimp, creating a chowder that’s full of character.
- Easy One-Pot Wonder: This recipe delivers big taste with minimal fuss, all in one pot — making cleanup a breeze.
- Creamy Yet Light: The addition of half and half keeps it creamy without being heavy, so it’s indulgent but balanced.
- Homemade Comfort Food: It’s like a warm hug in a bowl, perfect for sharing with friends or curling up solo with a good book.
Ingredients & Why They Work
Each ingredient in this Shrimp and Chorizo Chowder Recipe plays a special role. From the smoky paprikas to the tender potato chunks soaking up all those flavors, here’s why I stick to these picks and some useful tips for finding the best ingredients.
- Olive oil: Use good quality extra virgin olive oil for a subtle fruitiness that brings everything together.
- Spanish chorizo: The star here – packed with paprika and spices, it renders flavorful fat that powers the chowder’s taste.
- Yellow onion: Adds sweetness and depth when softened, a great foundation for any chowder.
- Carrot: Brings a gentle earthiness and a touch of natural sweetness to balance the spices.
- Garlic: Just two cloves are enough to brighten the flavors without overpowering the soup.
- Russet potato: Its starchy texture helps thicken the chowder as it cooks, giving that classic creamy feel.
- Paprika: I usually use regular paprika, but smoked adds a lovely depth if you have it on hand.
- Kosher salt: Essential for seasoning and enhancing all the flavors.
- Black pepper: Adds a mild kick but keeps the focus on the chorizo’s spice.
- Diced tomatoes (canned): Their acidity brightens the dish and adds a subtle sweetness.
- Chicken stock: Provides a rich, savory base that complements both shrimp and chorizo.
- Frozen corn: Adds texture and a pop of natural sweetness without extra effort.
- Half and half: Creamy without weighing down the chowder, perfect balance of richness.
- Large shrimp: Peeled and deveined, they cook quickly and become silky tender.
- Fresh parsley: A simple garnish that adds color and a fresh burst of flavor.
- Baguette toasts: Ideal for dipping and soaking up every last bit of chowder.
Make It Your Way
I love encouraging folks to make this Shrimp and Chorizo Chowder Recipe their own. While the original strikes a perfect balance, swapping ingredients here and there can add a personal flair or fit dietary needs effortlessly.
- Variation: I’ve tried swapping chicken stock for veggie stock to keep it pescatarian, and it still packs a punch thanks to the chorizo and paprika.
- Heat level: If you like it spicy, toss in a pinch of cayenne or some chopped jalapeño with the garlic.
- Vegetable add-ins: Sometimes I throw in diced bell peppers or celery for extra crunch and flavor.
- Dairy-free option: Coconut milk makes a stunning substitute for half and half, giving a slightly tropical twist while keeping the creaminess.
Step-by-Step: How I Make Shrimp and Chorizo Chowder Recipe
Step 1: Brown the Chorizo to Extract Flavor
Heat your olive oil in a large pot over medium heat and add the cubed Spanish chorizo. Let it cook slowly for about 3 to 4 minutes, stirring now and then, until the chorizo is just starting to brown and release its flavorful oils. This step is key—the rendered fat infuses the entire chowder with smoky richness. Use a slotted spoon to move the chorizo to a plate lined with paper towels so it can drain, keeping the pot ready for your veggies.
Step 2: Sauté Aromatics and Build Depth
In the same pot with the chorizo fat, toss in the diced yellow onion, carrot, and minced garlic. Stir occasionally as they soften (about 3 to 4 minutes). The goal here is to coax out their natural sweetness and meld it with the chorizo’s spice—your kitchen will smell amazing already.
Step 3: Add Potatoes, Spices, and Simmer
Stir in the diced russet potato, paprika, kosher salt, and black pepper. Mix well so every piece is coated in spice. Pop in the diced tomatoes, the browned chorizo, and pour the chicken stock over everything. Bring it all just to a simmer. Keep gentle heat and let it cook for about 15 to 20 minutes, or until the potatoes are tender and starting to break down slightly, creating natural chowder thickness.
Step 4: Creamy Finish & Cook the Shrimp
Turn your heat down low to barely a simmer before stirring in the frozen corn and half and half. When it comes back to a light simmer, nestle in your peeled shrimp and let them poach gently until they’re just pink and opaque—usually about 2 to 3 minutes. Avoid overcooking here to keep the shrimp tender and juicy.
Step 5: Serve Warm & Garnish
Ladle your chowder into deep bowls, sprinkle fresh parsley on top for a pop of color and freshness, and serve immediately with toasted baguette slices for dipping. The crisp toast is essential for scooping up all that luscious broth!
Top Tip
Having made this Shrimp and Chorizo Chowder Recipe numerous times, I’ve picked up a few tricks that make the final dish sing every single time. These tips saved me from bland soup and tough shrimp!
- Brown the chorizo slowly: Rushing this step means you miss out on the depth of flavor that rendered fat brings — be patient and let it gently sizzle.
- Don’t overcook shrimp: They cook very quickly and will turn rubbery if left too long; they’re done the moment they turn pink and opaque.
- Simmer gently: Keep the heat low after adding dairy to avoid curdling or breaking the creamy texture.
- Use a sturdy potato: Russet works best because it breaks down just enough to thicken the chowder without dissolving completely.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I love a sprinkle of fresh parsley for its vibrant green pop and light herbal note—it really brightens the dish. Sometimes I’ll add a few thinly sliced green onions for a sharper crunch. If you like a little heat, a pinch of red pepper flakes right on the top works wonders.
Side Dishes
To round out this meal, I usually pair it with a simple green salad dressed with lemon vinaigrette or roasted seasonal vegetables. The toasted baguette slices are non-negotiable in my book—they soak up the broth like mini flavor sponges!
Creative Ways to Present
For special occasions, I’ve ladled the chowder into mini ceramic crocks, garnished each with parsley and a small baguette slice perched on the rim. It's charming and perfect for a cozy dinner party. A drizzle of chili oil or a dollop of sour cream can elevate presentation and flavor, too.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer the chowder to airtight containers and it keeps beautifully in the fridge for up to 3 days. When you reheat, do so gently on the stove over low heat to prevent the shrimp from getting rubbery and to maintain that creamy texture.
Freezing
I’ve frozen this chowder before but recommend freezing before adding the shrimp and half and half. Once thawed, add those fresh and cook on low — this approach keeps the shrimp tender and the soup flavorful.
Reheating
To reheat leftovers, warm the chowder gently in a pot over medium-low heat, stirring often. If it looks a bit thick, splash in a touch of water, stock, or half and half to loosen. Add fresh shrimp at the end if you want that just-cooked taste again.
Frequently Asked Questions:
You can definitely swap Spanish chorizo for another sausage, but keep in mind that chorizo’s signature paprika and smoky flavor is key to the chowder’s personality. If using a milder sausage, consider adding extra smoked paprika or a pinch of chili powder to maintain that depth.
The shrimp is perfectly cooked when it turns pink, opaque, and curls into a loose "C" shape. This usually takes just 2 to 3 minutes in a gently simmering chowder. Overcooked shrimp becomes rubbery, so it’s best to keep a close eye on the pot once the shrimp goes in.
To make a vegetarian version, swap chicken stock for vegetable broth and omit the chorizo and shrimp. You can boost flavor by adding smoked paprika and maybe some diced smoked tofu or hearty mushrooms to add a smoky, umami depth.
If your chowder ends up thinner than you prefer, you can mash some of the cooked potatoes against the side of the pot to release starch, naturally thickening the soup. Alternatively, mix a small amount of cornstarch with cold water and stir it in while simmering to thicken gently.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe truly feels like a little celebration in a bowl to me. It’s the kind of dish I turn to when I want something cozy yet exciting—simple ingredients that come together to create something special. I hope you enjoy making it as much as I do and find it becomes a favorite for your nights in with loved ones or just when you need a delicious pick-me-up.
Print
Shrimp and Chorizo Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This Shrimp and Chorizo Chowder combines the savory flavors of Spanish chorizo and tender shrimp with smoked paprika in a creamy, hearty broth. Perfect for a comforting meal, this chowder is loaded with potatoes, corn, and fresh vegetables, served alongside toasted baguette for dipping.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- ½ yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 teaspoons paprika (preferably regular, but smoked will work also)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken stock
- 1 cup frozen corn (no need to defrost)
- 1 cup half and half
- 1 pound large shrimp, peeled and deveined
- Fresh parsley, garnish
- Baguette toasts, for dipping
Instructions
- Brown the Chorizo: Line a plate with paper towels and set aside. In a large pot over medium heat, add the olive oil and cubed Spanish chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and releases some fat. Using a slotted spoon, transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté Vegetables: In the same pot, add diced onion, carrot, and minced garlic. Stir occasionally and cook for 3 to 4 minutes until the vegetables soften slightly.
- Add Potatoes and Spices: Add peeled and diced russet potato, paprika, kosher salt, and black pepper to the pot. Stir well to combine the ingredients.
- Simmer Chowder Base: Add the canned diced tomatoes, browned chorizo, and chicken stock. Bring the soup just to a simmer, then continue simmering gently for 15 to 20 minutes until potatoes are tender.
- Add Corn and Cream: Reduce heat to very low so the chowder barely simmers. Stir in frozen corn and half and half. Let the soup return to a gentle simmer.
- Poach Shrimp: Add the peeled and deveined shrimp to the simmering chowder. Cook for 2 to 3 minutes until shrimp are opaque, pink, and just cooked through.
- Serve: Ladle the chowder into large bowls, garnish with fresh parsley, and serve with toasted baguette slices for dipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat on the stove.
Notes
- For a smokier flavor, use smoked paprika instead of regular paprika.
- If you prefer a thicker chowder, mash some of the potatoes before adding the shrimp.
- Use fresh parsley for garnish to add a bright, herbaceous note to the chowder.
- Baguette toasts are recommended for dipping but can be substituted with crusty bread of your choice.
- Reheat leftovers gently on low heat to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1409 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 195 mg
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