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
Scale
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
