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
Scale
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
