Shrimp and Chorizo Chowder Recipe

If you’re craving a cozy bowl that packs a punch, I’ve got just the thing for you—a Shrimp and Chorizo Chowder Recipe that I absolutely love making on chilly nights. It’s rich, smoky, and creamy with just the right kick from the chorizo, balanced perfectly by tender shrimp and hearty potatoes. Trust me, once you try this chowder, it’ll quickly become a family favorite you’ll want to make again and again!

this …

Ingredients You’ll Need

The magic in this Shrimp and Chorizo Chowder Recipe comes from layering simple ingredients that play so well together: smoky chorizo, sweet shrimp, and that wonderful warmth from smoked paprika. Plus, I always recommend using fresh shrimp for the best flavor and texture.

• Olive oil: Helps render the chorizo fat and keeps everything from sticking to your pot.
• Spanish dry-cured chorizo: This is the star—its smokiness infuses every bite, so don’t skip on using the real deal.
• Yellow onion: Adds depth and sweetness as it softens.
• Carrot: Gives a subtle earthy sweetness and texture.
• Garlic: Because everything’s better with garlic, right?
• Russet potato: Perfect for soaking up all the savory broth and thickening the chowder naturally.
• Smoked paprika: This spice amps up the smoky flavor, but regular paprika works in a pinch.
• Kosher salt: Enhances all the flavors without overpowering.
• Black pepper: Adds just the right mild heat and earthiness.
• Diced tomatoes (canned): Adds acidity and touches of sweetness to balance the richness.
• Chicken stock: The broth base that holds it all together with its savory notes.
• Frozen corn: Adds pops of sweetness—no need to thaw, just toss it in.
• Half and half: Creamy but lighter than heavy cream, making the chowder luxuriously smooth.
• Large shrimp: Peeled and deveined to save you time and ensure no gritty bites.
• Fresh parsley: For a bright, fresh finish and color contrast.
• Baguette toasts: Perfect for dipping and soaking up every last drop.

Variations

One of the things I love most about this Shrimp and Chorizo Chowder Recipe is how easy it is to tweak based on what you have or your dietary preferences. I often switch up the veggies or spice levels to keep things interesting.

• Spice Level Adjustment: I sometimes add a pinch of cayenne or chopped jalapeño for a little extra heat—it’s fantastic if you like spicy food.
• Vegetarian Version: Skip the chorizo and shrimp and add smoked paprika-soaked tofu or tempeh with extra veggies; still rich but meat-free.
• Seafood Swap: Swap shrimp for scallops or firm fish chunks for a slightly different take that’s just as delicious.
• Dairy-Free: Use coconut milk instead of half and half for a dairy-free creamy option with a subtle twist.

How to Make Shrimp and Chorizo Chowder Recipe

Step 1: Brown the Chorizo Fat to Perfection

Heat your olive oil in a large pot over medium heat, then add the cubed chorizo. This step is key because as the chorizo browns and releases its flavorful fat, that delicious smoky oil coats the pot and becomes the foundation for everything else. Cook it just until it starts to get crispy edges—about 3 to 4 minutes. Be careful not to overcook or let it burn; slightly browned is perfect. Remove the chorizo with a slotted spoon and drain on paper towels to keep it from getting soggy.

Step 2: Sauté the Aromatics

Next, toss in the diced onion, carrot, and minced garlic into that fragrant chorizo fat. Let them cook, stirring now and then, until the onions soften and start to turn translucent—about 3 to 4 minutes. This step builds those cozy, savory notes you’ll love in every spoonful.

Step 3: Build the Chowder Base

Add the diced potatoes along with smoked paprika, salt, and pepper. Stir to coat everything evenly and let those spices bloom in the heat. Then pour in the canned diced tomatoes, the browned chorizo, and chicken stock. Bring the pot to a gentle simmer. Now, patience is key: let it simmer for 15 to 20 minutes until the potatoes are soft and tender, which deepens the flavors and thickens the broth just right.

Step 4: Add the Corn, Cream, and Shrimp

Once the potatoes have softened, reduce the heat to low so the soup is just barely simmering. Stir in the frozen corn and half and half—no need to thaw the corn, it cooks quickly right in the pot. When the chowder comes back to a simmer, gently nestle in the shrimp. Poach them gently for 2 to 3 minutes until they turn pink and opaque, signaling they’re perfectly cooked and still tender. Keep an eye so you don’t overcook them—they’ll get rubbery if left too long!

Step 5: Serve and Enjoy

Ladle the chowder into big bowls, sprinkle generously with fresh parsley for a pop of color and brightness, and serve with crispy toasted baguette slices on the side. I love dipping those crusty toasts into the creamy chowder—it’s pure comfort food heaven.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I always finish my bowls with a handful of chopped fresh parsley. It adds a fresh, herby brightness that cuts through the richness. Sometimes, if I’m feeling fancy, I sprinkle a little smoked paprika on top for that extra punch of color and flavor.

Side Dishes

Besides the toasted baguette slices for dunking, this chowder pairs beautifully with a crisp green salad tossed with lemon vinaigrette to lighten things up. I’ve also enjoyed it with garlic bread for a more indulgent meal.

Creative Ways to Present

For entertaining, I like serving the chowder in mini soup mugs or even hollowed-out bread bowls—it makes the presentation festive and fun. Garnishing with microgreens or edible flowers adds a lovely touch if you’re impressing guests.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and chorizo chowder keeps beautifully in an airtight container in the fridge for up to 3 days. I always cool it completely before refrigerating to maintain freshness. When I reheat, I do so gently on the stove over low heat to avoid curdling the cream.

Freezing

I don’t usually freeze this chowder because the half and half can separate after thawing, but if you want to, freeze it without the cream, then add fresh half and half when reheating. This trick helps maintain the chowder’s smooth texture.

Reheating

When reheating, do it slowly on low heat and stir frequently. If the chowder looks too thick, add a splash of stock or water to loosen it. This way, the shrimp stays tender and the broth stays creamy—just like when freshly made.

FAQs

Final Thoughts

This Shrimp and Chorizo Chowder Recipe holds a special place in my kitchen because it’s so satisfying and straightforward—I can whip it up on a random weeknight and still impress everyone at the table. The flavor harmony is just unbeatable, and the leftovers? Even better the next day! I hope you’ll give it a try and soon find yourself reaching for this recipe whenever you want that cozy, comforting meal that feels both fancy and homey.

Print