Shrimp and Chorizo Chowder Recipe

If you’re looking for a cozy, flavorful meal that hits all the right notes, this Shrimp and Chorizo Chowder Recipe is exactly what you need. It’s rich, smoky, and comforting without being too heavy, making it perfect for any night you want something special but not complicated. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

This Shrimp and Chorizo Chowder Recipe pulls together ingredients that balance flavor and texture beautifully. Each one has a role to play—from the spice of the chorizo to the creaminess of the half and half—making for a chowder that’s hearty and fresh. Here are a few shopping tips to keep your chowder on point.

• Olive oil: Use a good quality extra virgin olive oil for a subtle fruitiness that complements the chorizo fat.
• Spanish dry-cured chorizo: This is the heart of the dish—full of smoky, paprika-infused flavor, so don’t skip it or substitute with mild sausage.
• Yellow onion: Adds sweetness and depth; dice it finely for even cooking.
• Carrot: Adds a little natural sweetness and texture; peel for best results.
• Garlic: Mince fresh cloves; this will brighten the whole dish.
• Russet potato: Perfect for thickening the chowder and providing substance without overpowering.
• Spanish smoked paprika: This gives the chowder its signature smoky aroma; regular paprika works too, but the smoky kind is worth it.
• Kosher salt & black pepper: Season carefully and taste as you go.
• Diced tomatoes (canned): Adds acidity and balance; use good quality brands for best flavor.
• Chicken stock: Your soup base—homemade or store-bought works, but the richer, the better.
• Frozen corn: Adds a pop of sweetness and texture; no need to thaw before adding.
• Half and half: Keeps the chowder creamy without being too heavy; you can substitute with cream if you prefer more richness.
• Large shrimp: Peeled and deveined; fresh if possible, but frozen works well too.
• Fresh parsley: For garnish; adds a fresh, bright finish.
• Baguette: For toasting and dipping—this chowder deserves bread to soak up every drop.

Variations

One of my favorite things about this Shrimp and Chorizo Chowder Recipe is how easy it is to make your own. Over time, I’ve played around with it by swapping ingredients or tweaking spices, and it always turns out great — so feel free to experiment and make it yours.

• Make it spicy: I sometimes add a pinch of cayenne or fresh chopped jalapeño to boost the heat, especially if you’re a fan of spicy food.
• Dairy-free version: Swap the half and half for coconut milk or a creamy nut milk; it creates a different but delicious flavor profile.
• Extra veggies: If you want more greens, I like stirring in some chopped kale or spinach at the end for added nutrition and color.
• Different proteins: If shrimp isn’t your thing, swapping in crab meat or firm white fish chunks works wonderfully too.

How to Make Shrimp and Chorizo Chowder Recipe

Step 1: Brown the Chorizo for Maximum Flavor

Start by heating the olive oil in a large pot over medium heat. Add the cubed chorizo and cook it until it starts to brown and render its beautiful spicy fat—about 3 to 4 minutes. This step releases all the smoky flavors that really make this chowder special. Use a slotted spoon to transfer the chorizo onto a paper towel-lined plate to drain excess oil. Leaving the rendered fat in the pot is key because that’s where the magic begins.

Step 2: Sauté the Vegetables

To that same pot with the flavorful fat, add diced onions, carrots, and garlic. Stir these around until they soften slightly, about 3 to 4 minutes. You’ll get a lovely aroma as the garlic starts to toast and the veggies become tender. This base layer builds the heartiness for your chowder.

Step 3: Add Potatoes, Spices, and Tomatoes

Next, toss in the diced russet potato along with smoked paprika, salt, and pepper. It’s important to stir everything well so the spices coat the potatoes—it helps bring out that rich paprika aroma. Add the diced tomatoes, browned chorizo, and chicken stock. Bring the mixture to a gentle simmer and let it cook until the potatoes are soft and fork-tender, about 15 to 20 minutes. This gives the chowder its thick, comforting texture.

Step 4: Stir in Corn, Half and Half, and Poach the Shrimp

Lower the heat so the soup barely simmers. Stir in the frozen corn and half and half. Back on a gentle simmer, add in the peeled shrimp and cook just until they turn opaque pink—this usually takes 2 to 3 minutes. Shrimp cook fast, so keep an eye on them to avoid rubbery bites. Once cooked, the chowder is ready to be ladled into bowls.

Step 5: Serve and Garnish

Serve your chowder warm, garnished generously with fresh parsley for a burst of freshness. Don’t forget some toasted baguette slices on the side—that’s the perfect tool for soaking up every last drop of this hearty, smoky soup.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I always sprinkle plenty of fresh parsley on top—it adds a fresh herbal aroma that balances the richness. Sometimes, I like to add a squeeze of fresh lemon juice to brighten things up just before serving. Oh, and crispy baguette toasts are a must for dipping; they soak up the chowder and give a satisfying crunch.

Side Dishes

On colder nights, I keep it simple with just the chowder and toasts. But if you want to round out your meal, a crisp green salad with citrus vinaigrette pairs beautifully, cutting through the chowder’s richness. Roasted asparagus or a simple steamed green veggie also work well.

Creative Ways to Present

If you’re serving this chowder for a special occasion, try serving it in mini bread bowls for an eye-catching touch. I once made a batch for a family gathering and everyone loved tearing into the bread bowl—it’s both a container and a delicious side! You can also drizzle a little smoky paprika oil on top for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in an airtight container in the fridge and it keeps beautifully for up to 3 days. Make sure to cool it before refrigerating to maintain a fresh flavor and prevent it from turning overly thick. Leftovers taste even better after the flavors have had a little time to meld!

Freezing

I’ve frozen this chowder a few times and found that it holds up well if you freeze before adding the shrimp and dairy. When ready to eat, thaw overnight in the fridge, then add shrimp and half and half fresh on the stove to keep the texture and flavor bright.

Reheating

Reheat your chowder gently on the stove over low heat, stirring occasionally. Adding a splash of chicken stock or water helps loosen it up if it thickened too much overnight. Avoid microwaving if possible to preserve the creaminess and prevent overcooked shrimp.

FAQs

Final Thoughts

I absolutely love how this Shrimp and Chorizo Chowder Recipe manages to be hearty, smoky, creamy, and bright all at once. It’s the kind of recipe I’ve turned to when I want to impress family and friends without fussing over complicated steps. Give it a try—you’ll find it quickly becomes a house favorite, just like it did in mine. Grab that chorizo, get your shrimp ready, and enjoy this delicious chowder that feels like a warm hug in a bowl.

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