Description
A hearty and flavorful Shrimp and Chorizo Chowder combining smoky Spanish chorizo, tender shrimp, and a medley of vegetables in a creamy broth, perfect for cozy meals.
Ingredients
Scale
Meat and Seafood
- 4 ounces Spanish dry-cured chorizo, cubed
- 1 pound large shrimp, peeled and deveined
Vegetables
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 1 cup frozen corn (no need to defrost)
Liquids and Others
- 1 tablespoon olive oil
- 2 teaspoons Spanish smoked paprika (regular paprika works as substitute)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken stock
- 1 cup half and half
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Heat olive oil in a large pot over medium heat. Add cubed chorizo and cook for 3 to 4 minutes until browned and some fat is rendered. Remove chorizo with a slotted spoon and drain on paper towels.
- Sauté vegetables: In the same pot, add diced onions, carrot, and minced garlic. Cook while stirring occasionally for 3 to 4 minutes until the vegetables soften slightly.
- Simmer soup base: Add diced potato, smoked paprika, salt, and black pepper to the pot. Stir to combine. Then add diced tomatoes, browned chorizo, and chicken stock. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Add corn and shrimp: Reduce heat to very low so the soup barely simmers. Stir in frozen corn and half and half. When the soup returns to a simmer, add peeled shrimp and poach for 2 to 3 minutes until shrimp turn opaque and pink.
- Serve: Ladle the chowder into large bowls. Garnish with fresh parsley and serve with toasted baguette slices for dipping. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on low stovetop heat.
Notes
- Regular paprika can be used if Spanish smoked paprika is unavailable.
- The shrimp cooks quickly; avoid overcooking to keep them tender.
- For a thicker chowder, you can mash some of the potatoes while simmering.
- Baguette toasts are ideal for dipping and complement the chowder’s rich flavors.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 5g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 145mg
