Description
This Shrimp and Chorizo Chowder is a hearty and flavorful soup combining spicy Spanish dry-cured chorizo, tender shrimp, and creamy half and half. Enhanced with smoked paprika, fresh vegetables, and served with toasted baguette, it’s a comforting dish perfect for a satisfying meal.
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. In a large pot over medium heat, add the olive oil and cubed chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and starts to render its fat. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain the excess fat.
- Add the onions, carrot, and garlic: To the same pot, add the diced onion, carrot, and minced garlic. Cook while stirring occasionally for 3 to 4 minutes until the vegetables soften slightly and become fragrant.
- Add the potatoes and seasonings: Stir in the peeled and diced russet potato, smoked paprika, kosher salt, and black pepper. Mix well to combine all ingredients.
- Add tomatoes, chorizo, and stock: Pour in the diced tomatoes, browned chorizo, and chicken stock. Bring the mixture to just a simmer and let it cook for 15 to 20 minutes or until the potatoes are tender.
- 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. When the soup returns to a simmer, add the peeled and deveined shrimp. Poach the shrimp in the chowder for 2 to 3 minutes until they turn opaque, pink, and just cooked through.
- Serve: Ladle the chowder into large bowls, garnish with fresh parsley, and serve alongside 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 stove.
Notes
- Use Spanish dry-cured chorizo for authentic smoky flavor, but other chorizo varieties can be substituted.
- Regular paprika can be used if smoked paprika is unavailable, though the flavor will be less smoky.
- No need to thaw the frozen corn; add it directly to the pot.
- To ensure shrimp doneness, watch closely as they only need 2 to 3 minutes to cook until opaque and pink.
- Leftovers store well in the refrigerator for up to 3 days and should be reheated gently to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 125mg
