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
Scale
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
