If you’re craving something that feels like a warm hug in a bowl, you’ve got to try my Shrimp and Chorizo Chowder Recipe. It’s smoky, creamy, and packed with bold flavors that just sing together beautifully. Whether you’re warming up after a chilly day or need a comforting meal that impresses, this chowder ticks all the boxes — and I promise it’s easier to make than you think!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The spicy smokiness of chorizo and tender shrimp make a dreamy pairing you won’t forget.
- Comfort in a Bowl: Creamy, hearty, and just the right touch of sweetness from corn, it hits all the cozy notes.
- Simple Yet Sophisticated: You don’t need to be a chef to pull this off—basic ingredients, straightforward steps.
- Family Favorite: Every time I make it, my crew asks for seconds. It’s that good!
Ingredients You’ll Need
The beauty of this Shrimp and Chorizo Chowder Recipe lies in its simple ingredients that pack serious flavor. Each one adds a special touch, so grabbing fresh produce and quality chorizo makes a big difference here.
- Olive oil: Use good-quality extra virgin for a subtle fruity base.
- Spanish dry-cured chorizo: This is the star that gives smoky depth—try to find authentic Spanish style for best results.
- Yellow onion: Adds sweetness as it cooks down, balancing the spice.
- Carrot: Brings earthiness and a gentle touch of natural sweetness.
- Garlic: A must for that aromatic punch; fresh is best.
- Russet potato: Perfect for chowders because it breaks down just enough to thicken the soup.
- Spanish smoked paprika: This is the smoky magic—regular paprika can work but smoked is a game changer.
- Kosher salt and black pepper: Season carefully to enhance all the flavors.
- Diced tomatoes: Adds acidity and brightness to balance the richness.
- Chicken stock: Use homemade or a good quality store-bought—it’s the chowder’s flavorful base.
- Frozen corn: No need to defrost, it’ll cook right in and add pops of sweet crunch.
- Half and half: Creates that creamy, luscious texture without being too heavy.
- Large shrimp: Peeled and deveined to keep prep fuss-free and every bite just tender.
- Fresh parsley: For garnish and adding a fresh, herbaceous pop.
- Baguette toasts: Absolutely essential for dipping into all that chowder goodness.
Variations
I like to switch things up sometimes—feel free to make this chowder your own. Whether you want to turn it into a lighter dish or pump up the spice, there’s room to play here.
- Mild Variation: If you’re sensitive to spice, use a milder chorizo or reduce the smoked paprika a bit; it still has great depth.
- Seafood Mix-up: Adding scallops or chunks of firm fish along with or instead of shrimp can be fantastic—I’ve done this for dinner parties!
- Dairy-Free Option: Swap half and half for coconut milk for a creamy texture that’s perfect if you’re avoiding dairy.
- Vegetable Boost: Throw in diced bell peppers or celery along with the onion and carrots for extra crunch and flavor complexity.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Brown the Chorizo to Release That Amazing Flavor
Heat olive oil in a large pot over medium heat, then add the cubed chorizo. I love watching it sizzle and render its fat—that flavorful oil is what builds the base of this chowder. Let it brown nicely, about 3 to 4 minutes, but don’t let it burn. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain the excess oil.
Step 2: Sauté the Veggies for Sweetness and Depth
In the same pot with all those lovely chorizo juices, toss in the diced onions, carrot, and minced garlic. Stir occasionally to avoid sticking and cook until the vegetables soften and the onions become translucent—about 3 to 4 minutes. This step builds a sweet, aromatic layer that contrasts perfectly with the spice.
Step 3: Build Your Chowder Base with Potatoes, Spices, and Tomatoes
Add your diced potatoes along with smoked paprika, salt, and pepper. Give everything a good stir so the paprika coats the potatoes and veggies. Pour in the diced tomatoes, the browned chorizo, and chicken stock. Bring this mix just to a simmer, then let it gently bubble for 15 to 20 minutes until potatoes are fork-tender. This is where your chowder starts to thicken and develop that hearty, familiar feel.
Step 4: Add the Sweet Corn and Tender Shrimp
Turn the heat down so the soup is barely simmering. Stir in the frozen corn and half and half to create creamy goodness. Then add the peeled shrimp and poach them gently until they turn opaque and pink—usually just 2 to 3 minutes. Keep a close eye here; overcooked shrimp get rubbery, and no one wants that.
Step 5: Serve It Up with Fresh Parsley and Baguette
Ladle your Shrimp and Chorizo Chowder into warm bowls, sprinkle with chopped fresh parsley for a burst of color and freshness, and don’t forget those crispy toasted baguette slices on the side. This is the dipping experience that makes it all extra special.
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Don’t Skip Browning the Chorizo: That step infuses your chowder with incredible smokiness and richness that bottled seasonings can’t match.
- Watch Your Shrimp Closely: Shrimp cook so fast; if you leave them too long, they’ll get tough—pull them off the heat as soon as they turn pink.
- Choose Your Paprika Wisely: Spanish smoked paprika brings a depth you just can’t fake. Regular paprika works but try the smoked if you can.
- Simmer, Don’t Boil: Keeping the soup at a gentle simmer after adding dairy and shrimp helps maintain a creamy texture without breaking or curdling.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always go with freshly chopped parsley to brighten every spoonful, but if you want a little extra, a squeeze of lemon juice right before serving adds a nice zing. Sometimes I sprinkle a pinch of smoked paprika on top for a pop of red and smoky aroma. A drizzle of good olive oil can also elevate the final presentation if you’re feeling fancy.
Side Dishes
You can’t go wrong with some crusty toasted baguette slices or even garlic bread for dunking. A simple green salad with a light vinaigrette complements this rich chowder beautifully, keeping the meal balanced. And if you want to make it a feast, roasted Brussels sprouts or sautéed green beans are my go-tos.
Creative Ways to Present
For holidays or dinner guests, I like serving the chowder in rustic bread bowls—talk about cozy! You can hollow out a round loaf of sourdough and ladle the chowder inside. Also, topping with crispy fried shallots or a little shredded sharp cheddar turns this into a showstopper dish.
Make Ahead and Storage
Storing Leftovers
I like to store leftover chowder in airtight containers in the fridge—it keeps great for up to 3 days. Just be sure to cool it completely before refrigerating. When I make more than we can eat, I portion it out so I’m not reheating the whole batch multiple times.
Freezing
Freezing chowder with shrimp is a bit tricky because shrimp texture can suffer, but if you want to freeze, do it before adding the half and half and shrimp. Freeze the base soup, then add those fresh ingredients when you reheat. This trick keeps your shrimp tender and chowder fresh-tasting.
Reheating
I always reheat gently on the stove over low heat to avoid curdling the dairy. Stir often and add a splash of chicken stock or water if the chowder thickens too much. If you froze the base without shrimp, add fresh shrimp and half and half once the soup is hot and simmer gently until shrimp are cooked.
FAQs
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Can I use regular paprika instead of Spanish smoked paprika in the Shrimp and Chorizo Chowder Recipe?
Yes, you can swap regular paprika if that’s what you have on hand, but the smokiness of Spanish smoked paprika adds a deeper, richer flavor that really makes this chowder stand out. If you want to replicate that smoky hint, sometimes a tiny pinch of smoked sea salt or a drop of liquid smoke can help, too.
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How do I know when the shrimp is perfectly cooked in this chowder?
Shrimp cook very quickly—usually 2 to 3 minutes in simmering liquid. You’ll know they’re done when they turn pink and opaque all the way through and curl up slightly. Be careful not to overcook or they’ll become rubbery.
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Can I make this recipe vegetarian?
You can make a vegetarian version by swapping chicken stock for vegetable stock and skipping the chorizo and shrimp. To keep the smoky flavor, consider using smoked paprika and smoked tofu or mushrooms instead of protein.
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What’s the best way to reheat leftover Shrimp and Chorizo Chowder?
Reheat slowly on low heat while stirring frequently. Adding a splash of stock or water can help keep the chowder from thickening too much. Avoid microwaving at high power that can cause the dairy to separate.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe has earned a regular spot in my recipe rotation because it’s truly delicious and hits that comforting yet vibrant note every time. I love how it’s adaptable, easy to make, and perfect for sharing with friends or family. Trust me, once you try it, you’ll be hooked on the blend of smoky, creamy, and fresh flavors. So grab your pot and let’s get cooking—you’re going to love every spoonful!
Print
Shrimp and Chorizo Chowder Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
This Shrimp and Chorizo Chowder is a hearty and flavorful soup that combines the smoky, spicy richness of Spanish chorizo with tender shrimp, creamy half and half, and fresh vegetables. Perfect for a comforting meal, this chowder blends savory ingredients like smoked paprika, diced tomatoes, and potato to create a satisfying dish served best with crispy baguette toasts.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish dry-cured chorizo, cubed
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 teaspoons Spanish smoked paprika (or regular paprika)
- 1/2 teaspoon kosher salt
- 1/4 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
For Serving
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Line a plate with paper towels. Heat the olive oil in a large pot over medium heat and add the cubed chorizo. Cook for 3 to 4 minutes, stirring occasionally until the chorizo browns slightly and releases some of its fat. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté aromatics: In the same pot with the rendered chorizo fat, add the diced onions, carrot, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften slightly and become fragrant.
- Add spices and simmer: Stir in the diced potato, smoked paprika, kosher salt, and black pepper. Combine well. Add the canned diced tomatoes, browned chorizo back into the pot, and pour in the chicken stock. Bring the mixture just to a simmer and let it cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add corn and half and half: Reduce heat to very low, just barely simmering. Stir in the frozen corn and half and half. Allow the soup to return to a gentle simmer.
- Poach the shrimp: Add the peeled and deveined shrimp. Cook for 2 to 3 minutes until the shrimp turn opaque and pink and are just cooked through.
- Serve the chowder: Ladle the chowder into large bowls. Garnish with fresh parsley and serve with toasted baguette slices for dipping. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently over low heat on the stove.
Notes
- Regular paprika can substitute smoked paprika if unavailable but will have a milder smoky flavor.
- Do not overcook the shrimp to prevent them from becoming tough and rubbery.
- Use good quality Spanish chorizo for the best flavor; dry-cured is preferred.
- Leftovers should be stored in an airtight container and consumed within 3 days.
- Reheat the chowder gently on low heat to avoid curdling the half and half.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
