Name: Shrimp and Chorizo Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 4 ounces Spanish chorizo, cubed; 1/2 yellow onion, diced; 1 carrot, diced; 2 cloves garlic, minced; 1 russet potato, peeled and diced; 2 teaspoons paprika (preferably regular, but smoked 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, garnish; Baguette toasts, for dipping

There’s something so deeply comforting about a warm bowl of seafood soup, especially when it’s packed with bold flavors. This Shrimp and Chorizo Soup Recipe combines spicy Spanish chorizo with tender shrimp and a creamy, paprika-infused broth that’s nothing short of irresistible.

A white speckled bowl filled with a thick soup that has many layers. The bottom layer is a rich orange broth. On top of this are pieces of bright yellow corn, small orange carrot cubes, and light brown bits of what looks like bacon scattered throughout. Large white and pink shrimp are placed evenly on the soup surface. Fresh green chopped herbs are sprinkled on top for color. To the right side, two crispy toasted slices of bread lean against the bowl's edge. A metal spoon is partially submerged in the soup near the shrimp. The bowl is placed on a light gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Chorizo Soup Recipe
Top Tip
How to Serve Shrimp and Chorizo Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Chorizo Soup Recipe

Why You'll Love This Recipe

I remember making this soup on a chilly evening with a friend, and we kept going back for more bowls because it’s just that good. The flavors marry beautifully, making it so satisfying and cozy—perfect for any night when you want something hearty but special.

Bold, balanced flavors: The smoky chorizo and sweet shrimp create a rich, layered taste you won’t get from your average soup.
Simple ingredients, big impact: It uses pantry staples with a couple of fresh touches, so it’s easy to pull together on a busy day.
Flexible and forgiving: You can tweak the spice level or swap ingredients without losing that comforting vibe.
Perfect for sharing: It’s as great for a family dinner as it is for impressing friends when you want something a little different.

Ingredients & Why They Work

This Shrimp and Chorizo Soup Recipe shines because each ingredient plays a distinct role without overpowering the others. From spicy chorizo fat to creamy half and half, everything comes together in harmonious flavor and texture.

Flat lay of fresh peeled and deveined large shrimp, cubed Spanish chorizo, half a yellow onion diced, one whole carrot diced, two cloves of garlic whole and unpeeled, one peeled russet potato whole, small white bowls holding paprika powder, kosher salt, and black pepper, a small white bowl with olive oil, another small white bowl with diced fresh tomatoes, a small white bowl with chicken stock, a small white bowl with frozen corn kernels, a small white bowl with half and half cream, fresh sprigs of green parsley, and a few slices of toasted baguette on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A mild base that helps render the chorizo’s fat and keeps everything cooking evenly without burning.
Spanish chorizo: Packed with smoky, paprika-rich flavor, it’s the soul of this soup and adds a satisfying meaty bite.
Yellow onion: Adds sweetness and depth, softening as it cooks to create a savory backdrop.
Carrot: Brings subtle natural sweetness and texture to balance the bold spices.
Garlic: Always a flavor booster, giving the soup that aromatic punch.
Russet potato: Thickens the broth gently as it cooks and adds comfort-food heartiness.
Paprika: The key spice—regular paprika offers warmth while smoked gives an extra depth if you want to experiment.
Kosher salt and black pepper: Basic but essential for seasoning the layers properly.
Diced tomatoes: Bring acidity and a hint of sweetness, brightening the soup’s rich profile.
Chicken stock: The flavorful liquid base that ties everything together.
Frozen corn: Adds bursts of sweetness and color—no need to thaw before adding!
Half and half: Makes the broth creamy without weighing it down with heavy cream.
Large shrimp: The star seafood—peeled and deveined for tender, juicy bites.
Fresh parsley: A fresh, herbaceous garnish that brightens the finished dish.
Baguette toasts: Essential for dipping and soaking up every last drop of that rich, flavorful broth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often play around with this Shrimp and Chorizo Soup Recipe based on what’s in my fridge or what mood I’m in. It’s perfect for adding your own twist, so don’t hesitate to make it your own!

Variation: I’ve swapped in smoked sausage or Andouille on occasion when I didn’t have chorizo—still great but the signature smoky paprika flavor is best with Spanish chorizo.
Spice it up: If you like heat, toss in a pinch of cayenne or some chopped fresh chili when cooking your veggies.
Dairy-free: Use coconut milk or a creamy plant-based alternative instead of half and half for a lactose-free option.
Vegetable additions: Sometimes, I throw in diced bell peppers or zucchini to bulk it up with more veggies.

Step-by-Step: How I Make Shrimp and Chorizo Soup Recipe

A white speckled bowl filled with creamy orange soup, topped with small cooked shrimp, diced yellow potatoes, corn kernels, small diced carrots, onions, and bits of sausage, all sprinkled with fresh chopped green herbs. Three pieces of toasted golden-brown garlic bread rest on the right edge of the bowl. The bowl is placed on a light beige cloth on a white marbled surface, with a silver spoon beside it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Chorizo

Heat the olive oil in a large pot over medium heat. Add the cubed Spanish chorizo, and cook it until it browns lightly and releases its flavorful fat, about 3 to 4 minutes. This step is where the soup gets its deep, smoky foundation. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess oil—this keeps your soup from being overly greasy without losing flavor.

Step 2: Build the Veggie Base

In the same pot (using the chorizo drippings!), add diced onion, carrot, and minced garlic. Stir occasionally, cooking until the veggies soften and start to smell sweet—about 3 to 4 minutes. Then toss in the diced potato along with paprika, salt, and pepper. Stir everything to combine well, coating the potatoes in that beautiful spice blend.

Step 3: Simmer to Perfection

Add the diced tomatoes, the browned chorizo back into the pot, and pour in the chicken stock. Bring the mix to a gentle simmer. This simmering step, lasting 15 to 20 minutes, lets the potatoes become tender and the flavors meld beautifully. Keep an eye on the heat so it doesn’t boil vigorously—slow and steady wins here.

Step 4: Creamy Finish & Shrimp Poaching

Once the potatoes are tender, reduce the heat to very low so the soup just barely simmers. Stir in the frozen corn and half and half, warming the soup gently until it’s about to simmer again. Finally, add the peeled shrimp and poach them gently until they turn opaque and pink, about 2 to 3 minutes. Don’t overcook—shrimp go from tender to rubbery quickly.

Step 5: Serve It Up!

Ladle the chowder into bowls, sprinkle with fresh parsley for a pop of color and brightness, and serve alongside toasted baguette slices perfect for dipping. Trust me, that soaking-up-the-soup moment is pure magic.

Top Tip

Over the years, I’ve learned that timing and temperature really make or break this Shrimp and Chorizo Soup Recipe. Here are my best tips to make sure your soup turns out perfect every time.

Don’t rush softening the veggies: Letting the onion, carrot, and garlic gently sweat enhances sweetness and builds the best underlying flavor.
Render chorizo fat carefully: Cook it just until it starts to sizzle and brown. Too hot or too long and it gets dry instead of flavorful fat.
Poach shrimp gently: Add shrimp last and don’t overcook—they should be pink and just firm.
Use half and half for creaminess: It strikes a great balance between richness and lightness without overwhelming the broth.

How to Serve Shrimp and Chorizo Soup Recipe

shrimp and chorizo soup - Serving Suggestion

Garnishes

I always top this soup with a generous sprinkle of fresh parsley. It adds a brilliant burst of green freshness that complements the smoky, spicy flavors. Sometimes I add a squeeze of lemon juice or a few red pepper flakes if I want a lift or a touch more heat.

Side Dishes

To keep things cozy, I love serving this soup with crunchy toasted baguette slices—you can’t go wrong with that crusty dipper. A simple mixed green salad with a light vinaigrette balances the richness nicely if you want something green on the side.

Creative Ways to Present

For a special occasion, try serving this chowder in mini bread bowls—your guests will love the novelty and extra comfort factor. Or add a dollop of crème fraîche and sprinkle some smoked paprika over the top for a bistro-chic touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors often deepen after a day or two. Just be sure to cool it quickly before refrigerating to keep the shrimp tender and safe.

Freezing

I’ve frozen this soup successfully by leaving the half and half and shrimp out before freezing. When reheating, add them fresh to keep the shrimp texture perfect and stir in cream or half and half last for a creamy finish.

Reheating

Reheat gently on low heat on the stove, stirring occasionally. Avoid using the microwave if possible to keep the shrimp tender and prevent splitting. Add a splash of water or stock if it gets too thick.

Frequently Asked Questions:

Can I use smoked paprika instead of regular in the Shrimp and Chorizo Soup Recipe?

Absolutely! Smoked paprika will bring a deeper smoky flavor that pairs beautifully with the chorizo, but regular paprika keeps it a bit lighter and sweeter. It depends on your preference.

How do I prevent shrimp from overcooking in this soup?

Add the shrimp at the very end of cooking and poach just until they turn opaque and pink, around 2 to 3 minutes. Remove from heat right away to avoid rubbery shrimp.

Can I make this Shrimp and Chorizo Soup Recipe dairy-free?

Yes, swap the half and half with coconut milk or a creamy nondairy alternative. This won't affect the flavor too much and keeps it creamy and delicious.

What sides go best with Shrimp and Chorizo Soup Recipe?

Toasted baguette slices are a classic choice to soak up the broth. A fresh green salad with vinaigrette can balance the richness nicely, or serve with crusty bread for extra heartiness.

Final Thoughts

This Shrimp and Chorizo Soup Recipe has become one of my go-to dishes whenever I want a deeply satisfying meal with a touch of excitement. It’s straightforward enough for weeknights yet special enough to share with guests. I truly hope you enjoy making it as much as I do—it’s the kind of recipe that warms you from the inside out and keeps you coming back for more.