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
Scale
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
