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
Scale
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
