If you’re craving something cozy, flavorful, and a bit indulgent, you’re going to absolutely love this Shrimp and Chorizo Chowder Recipe. It’s one of those meals that feels fancy but comes together surprisingly quickly—perfect for a weeknight dinner or when you want to impress without stressing. The smoky chorizo pairs amazingly with sweet shrimp and creamy potatoes, creating a rich, warming bowl of deliciousness that my family can’t get enough of. Ready to dive in? Let me show you how to make this fan-freaking-tastic chowder at home.
Why You’ll Love This Recipe
- Bold, Vibrant Flavors: The combination of smoked paprika and chorizo creates a smoky depth that’s perfectly balanced by sweet shrimp and creamy potatoes.
- Simple, Quick Prep: It looks gourmet, but you’ll get it on the table in about 40 minutes—great for busy evenings or casual dinners.
- Crowd-Pleaser: My family goes crazy for this chowder, making it a guaranteed favorite at your dining table too.
- Comfort Food with a Twist: If you love classic chowder but want something a little different, this recipe hits the spot.
Ingredients You’ll Need
Each ingredient here plays a special role—from the smoky richness of Spanish chorizo to the sweetness of the shrimp and corn. Grab the freshest shrimp you can find and quality chicken stock to really make it shine.
- Olive oil: Helps the chorizo render its flavorful fat and prevents sticking without overpowering the dish.
- Spanish dry-cured chorizo: This is where the magic starts—look for Spanish-style with smoky paprika for authentic flavor.
- Yellow onion: Brings sweetness and depth once softened—don’t skip it!
- Carrot: Adds subtle sweetness and texture to balance the smoky chorizo.
- Garlic: Fresh garlic amps up the savory profile perfectly.
- Russet potato: Peeling and dicing into small cubes helps them cook evenly, contributing that comforting thickness.
- Spanish smoked paprika: The heart of the flavor—if you don’t have it, regular paprika will do but the smoky notes really elevate the chowder.
- Kosher salt and black pepper: Season to taste; essential for bringing out all the flavors.
- Diced tomatoes: A juicy addition that adds acidity and sweetness to the broth.
- Chicken stock: Use homemade or a good-quality store-bought one for the best base.
- Frozen corn: No need to thaw—adds bursts of sweet crunch.
- Half and half: Makes the chowder luxuriously creamy without heaviness.
- Large shrimp, peeled and deveined: Choose fresh or thawed frozen shrimp; they cook quickly and absorb all that smoky goodness.
- Fresh parsley: For a fresh, herby garnish that brightens up each bowl.
- Baguette toasts: Crunchy and perfect for dipping into the silky chowder.
Variations
I love that this Shrimp and Chorizo Chowder Recipe is versatile enough to customize based on what you’ve got or what you’re craving—don’t hesitate to play around a bit!
- Spice it up: Adding a pinch of cayenne or chopped jalapeño brings a fiery kick my family adores, perfect if you like heat.
- Swap out protein: Try swapping shrimp for scallops or chunks of white fish for a different seafood twist.
- Dairy-free option: Replace the half and half with coconut milk for creaminess without dairy—this change adds a subtle tropical vibe.
- Vegetable boost: Toss in chopped bell peppers or zucchini for extra color and nutrients.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Get That Chorizo Sizzling
First things first, heat your olive oil over medium in a large pot. Add the cubed Spanish chorizo and cook it until it’s slightly browned and those fabulous oils start dripping out, about 3 to 4 minutes. This step is key because the chorizo fat flavors the whole chowder. Use a slotted spoon to move the chorizo onto a paper towel-lined plate to drain the excess oil but keep all that tasty goodness in the pot for the next step.
Step 2: Soften the Veggies
In that same pot, toss in your diced onions, carrot, and minced garlic. Stir them around gently and let them soften for 3 to 4 minutes. You want them tender and aromatic but not browned—this builds the flavor base for your chowder.
Step 3: Build the Chowder Base
Now add your diced potatoes, smoked paprika, salt, and pepper to the pot. Give everything a good stir, coating the potatoes and veggies in those gorgeous spices. Pour in the diced tomatoes, return the browned chorizo to the pot, and add the chicken stock. Bring the soup just to a simmer, then let it gently bubble away for 15 to 20 minutes until the potatoes are tender and ready to soak up all those flavors.
Step 4: Add the Corn and Shrimp
Turn the heat down so the chowder barely simmers—this is important to keep shrimp tender and prevent curdling when the cream is added. Stir in the frozen corn and half and half. Once the chowder returns to a gentle simmer, add your shrimp. They only need 2 to 3 minutes to poach until they’re pink and opaque—watch carefully here so they don’t overcook and become rubbery.
Step 5: Serve It Up
Ladle this luscious chowder into big bowls, sprinkle with fresh parsley, and serve alongside crunchy toasted baguette slices for dunking. Trust me, this final touch rounds out the experience and makes every bite even better.
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Get Quality Chorizo: Using authentic Spanish dry-cured chorizo will really elevate the smoky, spicy flavor—don’t settle for generic sausages.
- Watch Your Heat Levels: Keep the finished chowder at a gentle simmer when adding shrimp to avoid rubbery texture or the cream splitting.
- Don’t Overfill the Pot: Leave enough space to stir easily and avoid boiling over—this helps cook everything evenly.
- Prep Ingredients Ahead: Having your veggies diced and garlic minced before starting makes the cooking process much smoother and quicker!
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always reach for fresh parsley as a garnish because it adds a burst of color and freshness that cuts through the richness. If you want to get fancy, a squeeze of lemon juice or a sprinkle of chopped chives adds a nice zing and some extra depth.
Side Dishes
This chowder is hearty enough to stand on its own, but I love pairing it with crusty baguette toasts for dunking—nothing beats a crunchy bite with creamy chowder. A simple green salad with a tangy vinaigrette also balances the richness very nicely.
Creative Ways to Present
For special occasions, I serve this chowder in rustic mini cast iron skillets or even hollowed-out bread bowls, which makes for a fun presentation. Adding a drizzle of smoked paprika oil or a little crispy chorizo crumb on top is always a crowd-pleaser and looks so pretty.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, tuck the leftovers into an airtight container and refrigerate for up to 3 days. I like to let it cool completely before sealing to keep it fresh and flavorful for the second round.
Freezing
I’ve frozen this chowder a couple of times with decent results. Freeze in a sealed container or sturdy freezer bag for up to 2 months. Just note that potatoes might get a bit softer when thawed, but the flavors stay fantastic.
Reheating
To reheat, gently warm the chowder on low heat on the stove, stirring occasionally so it doesn’t scorch or boil, which can break the creaminess. If it looks too thick, add a splash of stock or water to loosen it up.
FAQs
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Can I use regular sausage instead of Spanish chorizo in this chowder?
While you can substitute with other sausages, the signature smoky and slightly spicy flavor comes from Spanish dry-cured chorizo, which is different from fresh sausage. If you use another sausage, consider adding smoked paprika to mimic the flavor, but keep in mind the chowder won’t taste quite the same.
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Is it okay to use fresh corn instead of frozen?
Absolutely! Fresh corn kernels taste fantastic and make the recipe a little sweeter and more vibrant, especially in summer when corn is in season. Just add them straight to the pot at the same stage as you would frozen corn.
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Can I make this chowder vegetarian?
It would take quite a bit of tweaking since chorizo and shrimp define the flavor, but you could replace them with smoked paprika-roasted vegetables and perhaps smoked tofu or a plant-based sausage. Use vegetable stock instead of chicken stock to keep it vegetarian-friendly.
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What’s the best way to peel and devein shrimp quickly?
I like to hold the shrimp firmly, peel off the shell starting at the legs, and then use a small paring knife to gently slice along the back and remove the vein. Buying pre-peeled and deveined shrimp can save tons of time too.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe is one of my all-time favorites. It’s rich, comforting, and just the right amount of indulgent, yet it’s quick enough to whip up on a busy night. I remember the first time I made it, the smoky aroma filled my kitchen and my family was hooked after the very first bite. Honestly, cooking this is like giving yourself a warm hug from the inside out. I can’t recommend it enough – give it a try, and I’m sure it’ll become a staple at your table too.
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
A hearty and flavorful Shrimp and Chorizo Chowder that combines the smoky, spicy notes of Spanish chorizo with tender shrimp, creamy half and half, and fresh vegetables. This comforting soup is perfect for any occasion and pairs beautifully with toasted baguette slices.
Ingredients
Protein and Dairy
- 1 tablespoon olive oil
- 4 ounces Spanish dry-cured chorizo, cubed
- 1 pound large shrimp, peeled and deveined
- 1 cup half and half
Vegetables and Aromatics
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 1 cup frozen corn (no need to defrost)
Spices and Seasonings
- 2 teaspoons Spanish smoked paprika (regular paprika will work also)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Liquids
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken stock
Garnish and Accompaniments
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Line a plate with paper towels and set aside. In a large pot over medium heat, add olive oil and cubed chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and starts to release its fat. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté vegetables: In the same pot with the rendered chorizo fat, add diced onion, carrot, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften slightly.
- Add spices, potato, tomatoes, and stock: Stir in the diced potato, smoked paprika, kosher salt, and black pepper until combined. Add the diced tomatoes, cooked chorizo, and chicken stock. Bring the mixture just to a simmer, then reduce heat and let it simmer gently for 15 to 20 minutes, or until the potatoes are tender.
- Add corn and shrimp: Lower the heat to very low so the soup barely simmers. Stir in the frozen corn and half and half. As the soup warms and comes back to a simmer, add the peeled shrimp. Poach the shrimp gently until they turn opaque, pink, and are just cooked through, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls, garnish with fresh parsley, and serve alongside toasted baguette slices for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on low heat on the stove.
Notes
- Use Spanish dry-cured chorizo for authentic smoky flavor, but regular chorizo can be a substitute.
- Frozen corn adds sweetness without needing defrosting—no extra prep required.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- For a spicier chowder, add a pinch of cayenne or red chili flakes when adding paprika.
- Can be made gluten-free by serving with gluten-free bread instead of baguette toasts.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 135mg
