If you’re craving a hearty, comforting soup that feels like a warm hug on a chilly day, then you’re in for a treat with this Shrimp and Chorizo Chowder Recipe. It’s packed with bold flavors from smoky chorizo and tender shrimp, all nestled in a creamy, slightly spicy broth. I absolutely love how this turns out every time—it’s rich but not overwhelming, and perfect for any night of the week. Stick around, because I’m going to share some of my favorite tips to get this chowder just right, and trust me, you’ll want to keep this recipe in your rotation!
Why You’ll Love This Recipe
- Flavor Fusion: The smoky chorizo meets succulent shrimp in a creamy broth that’ll excite your taste buds.
- Quick and Easy: Ready in about 40 minutes, making it perfect for busy weeknights or last-minute dinners.
- Comfort Food Classic: It’s that satisfying bowl of chowder that feels like a cozy evening in.
- Adaptable: You can tweak the spice level or swap ingredients to suit your family’s preferences.
Ingredients You’ll Need
The magic in this Shrimp and Chorizo Chowder Recipe is all about combining smoky, savory, and creamy elements into one bowl. When shopping, try to find good quality Spanish chorizo for that authentic punch, and fresh shrimp if you can. These ingredients, mixed with the basic veggies and spices, really come together beautifully.
- Olive oil: You’ll use this to brown the chorizo, and it adds a subtle richness without overpowering the other flavors.
- Spanish dry-cured chorizo: This is the star for smoky, spicy undertones—make sure it’s cubed for even cooking.
- Yellow onion: Adds sweetness and depth; diced finely so it cooks uniformly.
- Carrot: Provides a slight natural sweetness and texture contrast.
- Garlic: Minced garlic offers that classic savory aroma that makes the chowder irresistible.
- Russet potato: Perfect for giving the chowder creaminess and body as it softens.
- Spanish smoked paprika: Infuses the broth with its signature smoky flavor, but if you don’t have it, regular paprika works too.
- Kosher salt and black pepper: Essential for seasoning throughout the cooking process.
- Diced tomatoes (canned): Adds acidity and complexity, balancing out the richness of the chorizo and cream.
- Chicken stock: The liquid base that ties everything together; homemade or high-quality store-bought works best.
- Frozen corn: No need to defrost ahead—adds sweetness and a pop of color.
- Half and half: Makes the chowder rich and luscious without being too heavy.
- Large shrimp (peeled and deveined): Be sure they’re fresh or thawed if frozen, so they cook perfectly tender.
- Fresh parsley: For garnish, giving a fresh, herbal pop at the end.
- Baguette toasts: Ideal for dipping and soaking up every last bit of this delicious chowder.
Variations
One of the best things about the Shrimp and Chorizo Chowder Recipe is how easy it is to customize. Over the years, I’ve played around with the ingredients to suit different tastes and dietary needs—feel free to make it your own!
- Spice it up: I sometimes add a pinch of cayenne pepper or a dash of hot sauce for a bit more heat—my family goes crazy for the extra kick.
- Make it dairy-free: Swap half and half for coconut milk or almond milk to keep it creamy without the dairy.
- Vegetarian twist: Replace shrimp and chorizo with smoked tofu and mushrooms for a smoky, hearty flavor.
- Seasonal swaps: In fall, adding some chopped kale or spinach really brightens the dish.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Brown the Chorizo for Flavor
Start by heating your olive oil over medium heat in a large pot. Toss in the cubed Spanish chorizo and cook it until it’s slightly browned and starts to release its flavorful fat—this usually takes about 3 to 4 minutes. Don’t rush this step; that beautiful browning adds a smoky depth to your chowder. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate so it can drain while you move on.
Step 2: Sauté the Veggies
In the same pot, add your diced onions, carrots, and minced garlic. The fat left behind by the chorizo will carry these flavors wonderfully. Stir occasionally and let them soften gently for about 3 to 4 minutes—the aromas at this point are seriously mouthwatering! Just don’t let the garlic brown or it can get bitter.
Step 3: Build the Chowder Base
Next, stir in the diced potato, smoked paprika, salt, and pepper. Coating the potatoes with paprika at this stage helps infuse the smokiness throughout. Then pour in the canned diced tomatoes, add back the browned chorizo, and pour in the chicken stock. Bring everything just to a simmer—avoid a vigorous boil—and let it cook gently until the potatoes are tender, about 15 to 20 minutes. This slow simmer lets the flavors meld perfectly.
Step 4: Add the Corn, Cream, and Shrimp
Once the potatoes are tender, turn the heat to very low so the soup barely bubbles. Stir in the frozen corn and half and half to make the chowder rich and creamy. When it’s just warmed through and steaming, nestle in your peeled shrimp. The key here is to poach gently for only 2 to 3 minutes until the shrimp are pink and opaque—overcooking makes them rubbery, so keep a close eye!
Step 5: Serve it Up
Ladle the chowder into big bowls, sprinkle with fresh parsley for a bright finish, and serve with crusty toasted baguette slices. I love how the toasts soak up the creamy broth, making every bite comforting and satisfying. This is definitely a recipe that brings everyone to the table.
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Don’t Skip Browning the Chorizo: That first step builds the foundation of flavor, so take your time to develop a nice crust but avoid burning.
- Watch Your Shrimp Closely: Shrimp cook fast—pull them out at the first sign of pink to keep them tender.
- Use Russet Potatoes for Creaminess: Their starch thickens the chowder naturally, giving it that classic velvety texture.
- Simmer, Don’t Boil: Boiling can break down ingredients too much and make the soup cloudy; a gentle simmer preserves texture and flavor.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always top my chowder with chopped fresh parsley—it adds a splash of green and a fresh, herbal note that cuts through the richness. Sometimes, I’ll add a tiny drizzle of good olive oil or a sprinkle of additional smoked paprika for a little visual pop and extra flavor.
Side Dishes
Good toasted baguette slices are my go-to for dipping, as they soak up the chowder wonderfully. If you want something lighter, a crisp green salad with lemon vinaigrette balances the richness beautifully. Roasted Brussels sprouts or garlic bread are also lovely companions.
Creative Ways to Present
For special occasions, I like serving this chowder in individual mini cast-iron skillets or deep ramekins with a parsley sprig on top. Another favorite trick is to float a crispy chorizo chip or a garlic crouton on top for a bit of crunch—it’s always a showstopper!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container and refrigerate for up to 3 days. The chowder thickens as it sits, so I usually add a splash of stock or water when reheating to get the perfect consistency back.
Freezing
Freezing can affect the texture of the shrimp, so I recommend freezing the chowder before adding shrimp. Freeze in portions in airtight containers, then add fresh shrimp when reheating for the best texture.
Reheating
To reheat, warm the chowder gently on the stove over low heat, stirring occasionally. If frozen, thaw overnight in the fridge and add fresh shrimp at the end to poach for just a couple of minutes until pink and just cooked.
FAQs
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Can I use regular paprika instead of Spanish smoked paprika in the Shrimp and Chorizo Chowder Recipe?
Absolutely! While Spanish smoked paprika adds a lovely smoky depth to the chowder, regular paprika will still provide a nice mild peppery flavor. If you want to mimic the smokiness, you can add a tiny pinch of smoked salt or a dash of liquid smoke.
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How do I prevent the shrimp from becoming rubbery?
The key is to add the shrimp at the very end and poach them gently over low heat for just 2 to 3 minutes. Overcooking makes them tough, so watch them closely—they should turn pink and opaque when done.
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Can I make this chowder vegetarian?
Yes! Simply replace the chorizo with smoked paprika-spiced mushrooms or smoked tofu for that smoky flavor, and use vegetable stock instead of chicken stock. Skip the shrimp or substitute with a plant-based seafood alternative.
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Is the chowder spicy?
The chowder has a mild smoky warmth from the chorizo and paprika, but it’s not overly spicy. You can easily adjust the heat by adding cayenne pepper or hot sauce if you prefer more kick.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe has become a favorite in my home, especially when I want something comforting but a little different from the usual. The blend of smoky, creamy, and seafood flavors just works so well together, and it’s surprisingly simple to pull off. Give it a try—you’ll love that effortless gourmet touch and the way it brings warmth to any mealtime. I’m pretty sure it’ll become a go-to in your kitchen 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
This Shrimp and Chorizo Chowder is a hearty and flavorful seafood soup combining spicy Spanish chorizo with succulent shrimp, tender potatoes, sweet corn, and smoky paprika in a creamy broth. Perfect for a comforting meal served with toasted baguette for dipping.
Ingredients
Chowder 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 (regular paprika will work also)
- 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
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Line a plate with paper towels and set aside. Heat olive oil in a large pot over medium heat. Add the cubed chorizo and cook until it browns slightly and releases some fat, about 3 to 4 minutes. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté vegetables: Add diced onion, carrot, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables soften slightly, about 3 to 4 minutes.
- Add potatoes and seasonings: Stir in the diced potatoes, smoked paprika, kosher salt, and black pepper to combine well with the vegetables.
- Add tomatoes, chorizo, and stock; simmer: Pour in the diced tomatoes, browned chorizo, and chicken stock. Bring the mixture just to a simmer, then continue to simmer gently until the potatoes are tender, about 15 to 20 minutes.
- Add corn, half and half, and shrimp: Reduce heat to very low so the soup barely simmers. Stir in the frozen corn and half and half. Once the soup returns to a simmer, add the peeled and deveined shrimp. Poach the shrimp until they turn opaque, pink, and are cooked through, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls. Garnish with fresh parsley and serve with toasted baguette on the side for dipping.
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stove before serving.
Notes
- Use Spanish smoked paprika for authentic smoky flavor, but regular paprika can be a substitute.
- Make sure to peel and devein the shrimp for the best texture.
- If preferred, substitute half and half with heavy cream for a richer chowder.
- To save time, use pre-diced frozen potatoes or fresh diced potatoes.
- Adjust seasoning with extra salt or pepper to taste before serving.
- Serve with crusty baguette or your favorite bread for dipping.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 140mg
