If you’re looking for a cozy, flavor-packed meal that’s a little bit indulgent and a whole lot comforting, you’ll absolutely love this Shrimp and Chorizo Chowder Recipe. I first tried making this on a chilly weekend, and my family went crazy for its rich, smoky taste combined with tender shrimp and creamy potatoes. It’s the perfect weeknight dinner that feels fancy but comes together so easily. Keep reading—I’m about to share everything you need to nail this dish in your kitchen.
Why You’ll Love This Recipe
- Perfect balance of flavors: The smoky chorizo and sweet shrimp create a deliciously unique combo you won’t find in your average chowder.
- Easy and quick to make: From chopping to simmering, this chowder comes together in about 40 minutes, ideal for busy weeknights.
- Creamy comfort food: The half and half adds richness without feeling too heavy, making every bite supremely satisfying.
- Great for leftovers: This chowder reheats beautifully, so you can enjoy the flavors even days later.
Ingredients You’ll Need
These ingredients come together like old friends, each adding depth and heartiness to your shrimp and chorizo chowder. When you shop, look for good-quality Spanish chorizo—the kind that’s dry-cured packs the right smoky punch. And don’t skip the smoked paprika; that’s the secret to the cozy warmth in this dish.
- Olive oil: I use extra virgin for flavor, but any olive oil works fine for sautéing the chorizo.
- Spanish dry-cured chorizo: Look for the hard, cured kind, not fresh sausage, to get that bold, smoky taste.
- Yellow onion: Adds sweetness and depth as it softens—don’t skip the slow sauté.
- Carrot: Gives a subtle sweetness and color; peeled and diced evenly for even cooking.
- Garlic: Fresh always—minced finely to release that fragrant aroma into the chowder.
- Russet potato: Peeling and cubing gives you that creamy texture and hearty bite in every spoonful.
- Spanish smoked paprika: The star spice! If you don’t have it, regular paprika works, but it won’t have quite the same smoky depth.
- Kosher salt: For seasoning—go low and add more as needed later.
- Black pepper: Freshly ground for the best flavor.
- Diced tomatoes: A canned good that brightens and adds a little acidity, balancing the richness perfectly.
- Chicken stock: Use low-sodium if you want to control the salt level; it’s the liquid base that carries all the flavors.
- Frozen corn: No need to thaw! Toss it in frozen for sweet bursts of texture.
- Half and half: Adds creaminess without going full heavy cream—my favorite choice for chowders.
- Large shrimp: Peeled and deveined—this cooks fast and stays tender in the chowder.
- Fresh parsley: For garnish. It adds a pop of color and a fresh bite at the end.
- Baguette toasts: For dunking! Nothing beats soaking up chowder with crunchy bread.
Variations
I like that this Shrimp and Chorizo Chowder Recipe is super flexible—you can easily add your own twist based on what you have on hand or your personal taste preferences. Don’t be afraid to play around!
- Add extra heat: Sometimes I toss in a pinch of cayenne or chopped jalapeños to kick up the spice level. My family loves the extra warmth, especially on colder days.
- Swap the shrimp: If you prefer, try scallops or chunks of firm white fish for a twist that still pairs beautifully with the chorizo.
- Dairy-free option: Use coconut milk instead of half and half to make it creamy but dairy-free. It adds a slight sweetness that contrasts amazingly with the smoky paprika.
- Vegetable-packed: Add diced bell peppers or celery with the onions for more texture and nutrients. This is my go-to when I want to sneak in extra veggies.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Brown the chorizo to release those smoky flavors
Start by heating the olive oil in a large pot over medium heat. Add your cubed Spanish chorizo and cook for 3 to 4 minutes until it’s browned and has started to release its flavorful oils. I like to use a slotted spoon to move it to a plate lined with paper towels so it drains but still retains that irresistible bite. This step is where the whole soup gains its smoky depth—don’t rush it!
Step 2: Soften the veggies for a delicious base
In the same pot, toss in your diced onions, carrot, and minced garlic. Stir it around and cook for about 3 to 4 minutes until the veggies are tender but not browned. If you get a few browned bits stuck on the pot from the chorizo, don’t worry—just scrape those up gently; they add even more flavor.
Step 3: Build the chowder’s hearty heart
Next, add the diced potatoes, smoked paprika, salt, and freshly ground black pepper. Stir everything well so the potatoes are coated with the spices. Then, pour in the diced tomatoes, browned chorizo, and chicken stock. Bring the pot to a gentle simmer, then lower the heat and let it cook until the potatoes are tender—this usually takes about 15 to 20 minutes. You’ll love watching the potatoes soften and soak up all the smoky, savory goodness.
Step 4: Finish with corn, half and half, and shrimp
Once the potatoes are tender, turn the heat way down so the soup barely simmers. Stir in the frozen corn and half and half—this is the magic touch that makes it creamy without being heavy. Bring the chowder back up to a gentle simmer, then add the peeled and deveined shrimp. Poach them for 2 to 3 minutes until they turn pink and opaque. Be careful not to overcook—shrimp can toughen quickly, and you want buttery tenderness.
Step 5: Serve and savor
Dish out the chowder into big bowls, sprinkle generously with fresh parsley, and don’t forget the crunchy toasted baguette on the side for dunking. It’s pure comfort food, and I swear it tastes even better when you’re sharing it with people you love.
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Use quality chorizo: I learned the hard way that fresh, unsmoked sausage won’t give you the same depth—go cured and dry for that smoky punch.
- Don’t skip browning the chorizo: That initial browning step releases the fat and flavor that really infuses the whole chowder with richness.
- Add the shrimp last: Shrimp cook super quickly, so adding them at the very end keeps them tender and prevents rubberiness.
- Low and slow simmer: When cooking the potatoes and final chowder, a gentle simmer ensures all flavors meld perfectly without overcooking.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always finish the chowder with a good handful of fresh, chopped parsley. It brightens up the deep, smoky flavors and adds a lovely fresh color contrast. A little squeeze of lemon juice can also add a zesty pop if you like a bit of brightness to balance the richness.
Side Dishes
There’s nothing better alongside this chowder than crusty toasted baguette slices—perfect for soaking up every last drop. For a bigger meal, a simple green salad with a light vinaigrette adds freshness and crunch, cutting through the creaminess nicely.
Creative Ways to Present
When I’ve served this for special dinner guests, I like to ladle the chowder into rustic bread bowls—it adds a fun, rustic charm and guests love eating the edible bowl too. Another favorite is garnishing with a drizzle of smoked paprika oil or a swirl of crème fraîche for a beautiful finishing touch.
Make Ahead and Storage
Storing Leftovers
I store leftover shrimp and chorizo chowder in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, making for an even better lunch the next day.
Freezing
I’ve frozen this chowder a couple times with good results. Just make sure to cool it completely before transferring it to freezer-safe containers. When thawing, do so overnight in the fridge to preserve texture and flavor.
Reheating
Reheat the chowder slowly on the stove over low heat, stirring occasionally. This gentle warming helps keep the shrimp tender and prevents the soup from breaking or separating. If it gets too thick, add a splash of chicken stock or water to loosen it up.
FAQs
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Can I use fresh chorizo instead of dry-cured for this chowder?
You can, but the flavor and texture will be quite different. The dry-cured chorizo provides a smoky, intense flavor and firm texture that really makes this chowder special. Fresh chorizo is softer and can make the soup greasy if not cooked carefully.
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What if I’m allergic to dairy—can I make this chowder without half and half?
Absolutely! You can substitute with coconut milk or unsweetened almond milk. Coconut milk adds a creamy texture and a subtle sweetness that complements the smoky flavors really well.
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How do I know when the shrimp are perfectly cooked in the chowder?
The shrimp turn pink and opaque when done, which usually takes 2 to 3 minutes in simmering soup. Overcooked shrimp will become rubbery, so it’s best to add them last and watch carefully.
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Can I make this chowder ahead of time?
Yes! You can make the chowder up to a day ahead and store it in the refrigerator. Just wait to add the shrimp until you reheat it so they stay tender and fresh.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe holds a special place in my heart because it’s like a warm hug in a bowl that’s full of bold, beautiful flavors. Whether you’re cooking for your family or a few friends, this dish feels welcoming and satisfying every single time. Give it a try—you’ll find it’s not just chowder; it’s a simple celebration of good ingredients making magic together. I can’t wait to hear what you think after you make it!
Print
Shrimp and Chorizo Chowder Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
This hearty Shrimp and Chorizo Chowder combines the smoky richness of Spanish chorizo with tender shrimp and a medley of fresh vegetables. Simmered in a flavorful broth with smoked paprika, tomatoes, and creamy half and half, this comforting chowder is perfect for warming up any meal. Served with crispy baguette toasts, it makes an excellent dinner or lunch option for seafood lovers.
Ingredients
Chowder Base
- 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
Finishing Ingredients
- 1 cup frozen corn (no need to defrost)
- 1 cup half and half
- 1 pound large shrimp, peeled and deveined
Garnish and Serving
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Heat the olive oil in a large pot over medium heat. Add the cubed chorizo and cook for 3 to 4 minutes until it browns slightly and renders some fat. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess fat.
- Sauté vegetables: To the same pot, add diced onions, carrot, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften slightly.
- Add potatoes, spices, and liquids: Stir in the diced potato, smoked paprika, kosher salt, and black pepper to combine. Then add the canned diced tomatoes, cooked chorizo, and chicken stock. Bring the soup just to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
- 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. Once the soup returns to a simmer, add the peeled and deveined shrimp. Poach the shrimp for 2 to 3 minutes until they turn opaque pink and are just cooked through.
- Serve and garnish: Ladle the chowder into large bowls, garnish with fresh parsley, and serve with toasted baguette slices for dipping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low stove heat.
Notes
- You can substitute regular paprika if Spanish smoked paprika is unavailable, but smoked paprika adds a distinctive depth.
- Do not overcook the shrimp; they only need 2-3 minutes to become tender and opaque.
- Leftover chowder can be refrigerated and gently reheated on the stove over low heat to prevent curdling.
- For a spicier chowder, add a pinch of cayenne pepper alongside the paprika.
- Serve with crusty bread or baguette toasts to soak up the delicious broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 150 mg
