If you’re craving something cozy, a little smoky, and packed full of bold flavors, you’re going to love this Shrimp and Chorizo Chowder Recipe. I absolutely adore how the spicy chorizo mingles with tender shrimp and creamy broth—trust me, it’s a one-pot wonder that feels fancy but comes together in no time. Whether it’s a chilly evening or you just want a comforting meal, this chowder hits all the right notes and will quickly become one of your go-tos.
Why You’ll Love This Recipe
- Bold, Layered Flavors: The smoky chorizo and sweet shrimp create a delicious contrast you won’t stop thinking about.
- Simple and Quick: You can have this chowder on the table in about 40 minutes—perfect for busy nights.
- Comfort Food with a Kick: It’s hearty, creamy, and cozy but with just the right amount of spice to keep things interesting.
- Crowd-Pleaser: I swear, my family goes crazy for this one every single time.
Ingredients You’ll Need
The magic of this chowder really starts with simple, fresh ingredients that pack a punch. You’ll want to look for authentic Spanish chorizo if you can—it brings that smoky depth that makes all the difference. And don’t skip the fresh shrimp; it adds a sweet, tender highlight against the rich broth.
- Olive oil: Use a good quality extra virgin olive oil for a nice base flavor.
- Spanish dry-cured chorizo: The star of the show; cubes render flavorful fat and add smokiness.
- Yellow onion: Classic aromatic to build your chowder’s foundation.
- Carrot: Adds subtle sweetness and color.
- Garlic cloves: Freshly minced for that warm, savory boost.
- Russet potato: Perfect for thickening and giving body to the chowder.
- Spanish smoked paprika: This is your secret weapon for smoky depth; regular paprika works in a pinch.
- Kosher salt: Essential for bringing out all the flavors nicely.
- Black pepper: Freshly ground for that mild heat and aroma.
- Diced tomatoes (canned): Adds a touch of acidity and a rich tomatoey base.
- Chicken stock: Use a good quality broth to support the chowder’s savory flavors.
- Frozen corn: Sweet bursts of texture—no need to thaw.
- Half and half: Creamy but not too heavy, making the chowder silky smooth.
- Large shrimp: Peeled and deveined for quick cooking and that perfect chew.
- Fresh parsley: Bright, fresh herb to finish off your chowder.
- Baguette toasts: Crunchy and perfect for dipping.
Variations
I love experimenting with this chowder to fit the season or what’s in my fridge. Feel free to get creative—you can adjust the spice level, swap veggies, or even turn it into a pescatarian dish by omitting the chorizo.
- Add heat: If you like it spicy, toss in a pinch of cayenne or a diced jalapeño when cooking the veggies—I did this once for game night and my friends loved the extra kick.
- Swap proteins: For a twist, try using andouille sausage or even smoked sausage if you can’t find chorizo.
- Vegetarian version: Skip the chorizo and use smoked paprika with sautéed mushrooms for a hearty, smoky vibe without meat.
- Seasonal veggies: Swap out corn for fresh peas in springtime or add diced zucchini for summer freshness.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Render the Chorizo Flavor
Start by heating olive oil in a large pot over medium heat, then add the cubed Spanish chorizo. Cook it for about 3 to 4 minutes until it browns lightly and starts to release that gorgeous, smoky fat. This step is key because the rendered fat will infuse the entire chowder with flavor. Use a slotted spoon to transfer the chorizo onto a paper towel-lined plate—this drains excess grease so your chowder won’t get too oily.
Step 2: Sauté the Vegetables
Into that flavorful pot, toss in the diced onion, carrot, and minced garlic. Stir them around and cook for 3 to 4 minutes until they soften. This builds the aromatic base—make sure you don’t rush this step; those veggies should get nice and tender to release their sweetness.
Step 3: Combine Potatoes, Spices, and Liquids
Next, add the diced russet potato, paprika, salt, and black pepper into the pot. Give everything a good stir to coat the potatoes in those beautiful spices. Then pour in the canned diced tomatoes along with the browned chorizo and chicken stock. Raise the heat and bring the soup just to a simmer. Let it gently cook for about 15 to 20 minutes, until the potatoes are fork-tender—this is what thickens your chowder naturally.
Step 4: Add Corn, Cream, and Shrimp
Once the potatoes are soft, lower the heat so the soup just barely simmers. Stir in the frozen corn and half and half, stirring until everything combines and is warmed through. When the chowder is back to a light simmer, add your peeled and deveined shrimp. Poach them gently for 2 to 3 minutes, or until they turn pink and opaque. This last step preserves the shrimp’s juicy texture—stay close so you don’t overcook them!
Step 5: Serve and Enjoy!
Ladle your Shrimp and Chorizo Chowder Recipe into big bowls, sprinkle with fresh parsley, and serve with crunchy baguette toasts for dipping. It’s a show-stopper every time, and I promise your guests will be asking for seconds!
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Rendering Chorizo Fat: I learned that cooking the chorizo first and removing it lets you control the fat—too much makes the chowder greasy, but just enough adds incredible richness.
- Patience with Potatoes: Don’t rush the simmering time for the potatoes; tender potatoes naturally thicken the chowder better than any flour or cornstarch.
- Shrimp Timing: Add shrimp last and poach gently—overcooked shrimp turn rubbery fast, and you want them juicy and tender.
- Use Smoked Paprika: Trust me on this—smoked paprika lifts the whole dish with that subtle spicy-smoky aroma you can’t get with regular paprika alone.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always top mine with a sprinkle of fresh parsley—it brightens every bite and adds a lovely pop of color. Sometimes I add a tiny squeeze of lemon juice for a bit of zing, which complements the seafood beautifully.
Side Dishes
A crusty baguette or garlic toasts are my favorite sides because they soak up all that creamy goodness. If you want to keep it light, a crisp green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For a dinner party, I like to serve this chowder in pretty, rustic bowls with fresh herb sprigs and a drizzle of olive oil on top. You can also hollow out small round loaves of bread to use as edible bowls—my guests always think that’s such a fun touch!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover chowder to an airtight container and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day.
Freezing
Freezing shrimp chowder can be a bit tricky because shrimp tends to get rubbery after thawing, so I don’t recommend freezing once shrimp has been added. However, you can freeze the base chowder without shrimp and add fresh shrimp when reheating.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally. This helps maintain the chowder’s creamy texture and keeps the shrimp tender. If the chowder thickens too much, just add a splash of chicken stock or water.
FAQs
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Can I make this Shrimp and Chorizo Chowder Recipe without seafood?
Absolutely! You can omit the shrimp and add extra vegetables like mushrooms or bell peppers instead. Using smoked paprika will still give you that deep, smoky flavor that’s key to this chowder.
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What if I can’t find Spanish chorizo?
If Spanish chorizo isn’t available, andouille sausage or other smoked sausages with similar spice profiles make a pretty good substitute. Just keep in mind the flavor may vary slightly, but the chowder will still be delicious.
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Can I use regular paprika instead of smoked paprika?
You can, but smoked paprika really adds that signature smoky note to this chowder. If you use regular paprika, consider adding a touch of liquid smoke or a small smoked ingredient like chipotle for extra depth.
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How do I prevent the shrimp from getting rubbery?
Add the shrimp last and only cook them for 2 to 3 minutes until pink and opaque. Overcooking shrimp is a common mistake that leads to a tough texture, so watch them closely!
Final Thoughts
This Shrimp and Chorizo Chowder Recipe is one of those dishes that feels special yet is so easy to whip up, making it my go-to for family dinners and casual get-togethers alike. I love how the smoky sausage and fresh shrimp come together with creamy broth and tender veggies—the flavors always warm me up inside. Give it a try—you’re going to impress yourself with how effortlessly you can create something that tastes so rich and comforting. Trust me, once you make this, it’ll become your new favorite!
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 hearty Shrimp and Chorizo Chowder combines the smoky richness of Spanish chorizo with tender shrimp and a medley of vegetables in a creamy, savory broth. Perfect for a comforting weeknight meal, this chowder is flavored with smoked paprika and fresh herbs, served best with crusty baguette toasts for dipping.
Ingredients
Chowder Base
- 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
Final Ingredients
- 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: Heat olive oil in a large pot over medium heat. Add the cubed chorizo and cook for 3 to 4 minutes until slightly browned and it starts to render fat. Use a slotted spoon to transfer the cooked chorizo onto a paper towel-lined plate to drain excess oil.
- Sauté vegetables: Add the diced onion, carrot, and minced garlic to the pot. Cook over medium heat, stirring occasionally until the vegetables soften, about 3 to 4 minutes.
- Add potatoes and spices: Stir in the diced potato, smoked paprika, kosher salt, and black pepper to combine. Then add the diced tomatoes, browned chorizo, and chicken stock. Bring the soup just to a simmer and cook until the potatoes are tender, approximately 15 to 20 minutes.
- Add corn and shrimp: Lower the heat so the soup barely simmers. Stir in the frozen corn and half and half. Once the soup returns to a gentle simmer, add the peeled and deveined shrimp. Poach the shrimp in the soup until they turn opaque and pink, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls. Garnish with fresh parsley and serve with toasted baguette slices for dipping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low heat on the stovetop before serving.
Notes
- Using Spanish smoked paprika enhances the authentic flavor, but regular paprika works as a substitute.
- Do not defrost the frozen corn before adding; it cooks perfectly in the simmering chowder.
- Ensure shrimp are only poached until just opaque to avoid toughness.
- Leftovers store well refrigerated for up to 3 days.
- Serve with crusty baguette or your favorite rustic bread for the perfect chowder experience.
Nutrition
- Serving Size: 1 bowl (approx. 12 oz)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
