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
Scale
Base 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
Seasonings and Liquids
- 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
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
