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.
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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Shrimp and Chorizo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This hearty Shrimp and Chorizo Chowder combines savory Spanish chorizo, plump shrimp, and smoky paprika in a rich, creamy broth. It's an easy-to-make, comforting chowder perfect for any occasion, served best with toasted baguette slices.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- ½ yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
Seasonings and Liquids
- 2 teaspoons paprika (preferably regular, but smoked will work also)
- ½ teaspoon kosher salt
- ¼ 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
Protein
- 1 pound large shrimp, peeled and deveined
Garnishes and Serving
- Fresh parsley, garnish
- Baguette toasts, for dipping
Instructions
- Cook Chorizo: Heat olive oil in a large pot over medium heat. Add cubed chorizo and cook until it browns slightly and renders fat, about 3 to 4 minutes. Use a slotted spoon to transfer chorizo to a plate lined with paper towels to drain.
- Sauté Vegetables: Add diced onions, carrot, and minced garlic to the pot. Cook, stirring occasionally, until slightly softened, about 3 to 4 minutes.
- Add Potatoes and Spices: Stir in diced potato, paprika, kosher salt, and black pepper to combine well with the vegetables.
- Add Tomatoes and Stock: Pour in the canned diced tomatoes, cooked chorizo, and chicken stock. Bring the mixture to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Finish Chowder: Lower the heat so the soup barely simmers. Stir in frozen corn and half and half. Once it returns to a gentle simmer, add peeled shrimp and poach until shrimp turn opaque and pink, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls. Garnish with fresh parsley and serve alongside toasted baguette slices for dipping.
Notes
- Use regular paprika for a milder smoky flavor or smoked paprika for more intense smokiness.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently over low heat.
- Substitute half and half with heavy cream for a richer chowder or milk for a lighter version.
- For a spicier chowder, add a pinch of cayenne pepper or red chili flakes along with the paprika.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1409 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 195 mg
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