If you’re craving something that’s cozy, full of bold flavors, and a little bit indulgent, you’re going to love this Shrimp and Chorizo Chowder Recipe. It’s one of those dishes that feels fancy but comes together easily — the smoky chorizo, tender shrimp, and creamy broth just hit all the right notes every time. When I first tried this recipe, I was hooked immediately, and I promise you’ll find it hard to stop eating once it’s in your bowl.
Why You’ll Love This Recipe
- Packed with Flavor: The smoky chorizo gives the broth a rich depth that pairs perfectly with the shrimp’s sweetness.
- Comfort Food with a Twist: This chowder feels indulgent but is surprisingly light and fresh thanks to the balance of ingredients.
- Quick and Simple: You’ll have this hearty meal on the table in about 40 minutes—perfect for weeknights or casual gatherings.
- Versatile and Fun to Customize: Whether you want to add extra veggies or swap proteins, this recipe welcomes your personal touch.
Ingredients You’ll Need
The combination of smoky chorizo, tender shrimp, and creamy half and half creates the chowder’s signature flavor and texture. Using Spanish smoked paprika gives that lovely smoky undertone, but if you don’t have it, regular paprika works just fine! Here’s what you’ll want to pick up to get started.
- Olive oil: A good quality olive oil lends a fruity base that helps brown the chorizo perfectly.
- Spanish dry-cured chorizo: This adds smoky, spicy richness—try to find the dry kind rather than fresh for better flavor and texture.
- Yellow onion: Adds subtle sweetness and aroma when softened.
- Carrot: Gives natural sweetness and a little texture contrast.
- Garlic: Minced fresh garlic delivers that essential savory punch.
- Russet potato: Perfect for thickening the chowder and giving it a comforting bite.
- Spanish smoked paprika: Gives the whole dish that signature smoky warmth.
- Kosher salt: Essential for seasoning; adjust to your taste as you go.
- Black pepper: Just a bit to enhance the flavors.
- Diced tomatoes (canned): Bring bright acidity and a subtle sweetness to balance richness.
- Chicken stock: The flavorful liquid base—homemade or store-bought works.
- Frozen corn: Adds a touch of sweetness and texture; no need to thaw before adding!
- Half and half: Creates that creamy, rich mouthfeel without being too heavy.
- Large shrimp: Peeled and deveined; they cook quickly and soak up all that flavor.
- Fresh parsley: For bright garnish that lifts the dish.
- Baguette toasts: Perfect for dipping and sopping up every bit of the chowder.
Variations
One of the best things about this Shrimp and Chorizo Chowder Recipe is how forgiving and flexible it is. I like to mix things up depending on what’s in my fridge or the mood we’re in — feel free to customize it to make it your own.
- Spice it Up: Once, I added an extra pinch of cayenne and swapped regular paprika for smoked chipotle powder. The smoky heat blew me away and made the family request the recipe again immediately.
- Swap the Protein: If you don’t have shrimp on hand, diced chicken or firm white fish works wonderfully with the smoky chorizo flavors.
- Extra Veggies: Toss in some bell peppers or celery along with the onion and carrot for extra crunch and color — I often do this when I want more veggies in the chowder.
- Dairy-Free Version: Use coconut milk instead of half and half for a creamy, dairy-free alternative with a subtle tropical twist.
How to Make Shrimp and Chorizo Chowder Recipe
Step 1: Brown the Chorizo to Release All That Good Flavor
Start by heating olive oil in a large pot over medium heat, then add the cubed Spanish dry-cured chorizo. You’ll want to cook it until it’s browned and releases some of its flavorful fat, about 3 to 4 minutes. This step is key for building that rich smoky base. Make sure to stir occasionally so it browns evenly without burning. Once it’s done, use a slotted spoon to transfer the chorizo to a paper towel-lined plate—this drains the excess grease but keeps all the goodness for the chowder.
Step 2: Sauté the Aromatics and Vegetables
Next, add diced onion, carrot, and minced garlic to the same pot with the remaining chorizo fat. Cooking these veggies in that flavorful oil is like magic — they soften and develop sweetness that complements the smoky meat. Stir every so often, cooking for about 3 to 4 minutes, until everything is tender but not browned. This layer of flavor really makes the chowder sing.
Step 3: Build the Chowder Base
Now toss in the diced potato along with smoked paprika, salt, and pepper. Stir everything well to coat the veggies with the spices. Then add the canned diced tomatoes, browned chorizo, and chicken stock. This is where things really come together — bring the pot to a gentle simmer and let it cook for 15 to 20 minutes, or until the potatoes are tender. I like to keep the lid off so I can keep an eye on the texture and flavors. The potatoes will thicken the broth beautifully.
Step 4: Add Corn, Half and Half, and Shrimp for the Finish
When your potatoes are perfectly tender, lower the heat so the soup barely simmers. Stir in the frozen corn and half and half — you don’t need to thaw the corn first, which saves time and keeps the kernels sweet and crisp. Once the chowder comes back to a light simmer, carefully add the peeled shrimp. Poach them gently until they turn pink and opaque, about 2 to 3 minutes. Overcooking shrimp can make them rubbery, so keep an eye on them!
Step 5: Serve Warm with a Fresh Garnish
Ladle the chowder into generous bowls, sprinkle with fresh chopped parsley, and bring out your nicest baguette toasts for dipping. I love this part because the crunchy bread is perfect for soaking up all that smoky, creamy broth. It’s the ultimate cozy meal, especially on cooler evenings.
Pro Tips for Making Shrimp and Chorizo Chowder Recipe
- Don’t Skip Browning Chorizo: I’ve learned that the smoky oil rendered during browning is what turns this chowder from good to absolutely crave-worthy.
- Control Your Simmer: Keeping the heat low when adding shrimp ensures they poach gently and stay tender, never rubbery.
- Use Russet Potatoes for Thickening: Their starch is perfect for giving the chowder a silky texture without needing flour or cream thickening agents.
- Adjust the Seasoning Last: Adding salt gradually and tasting often helped me avoid overly salty soup, especially if your stock is salty.
How to Serve Shrimp and Chorizo Chowder Recipe
Garnishes
I always top my chowder with fresh chopped parsley because it adds a lovely bright flavor and a pop of color against the creamy orange broth. Sometimes, I sprinkle just a little smoked paprika on top for presentation and an extra smoky hint. A squeeze of fresh lemon over the bowl right before serving brightens the dish beautifully, too — highly recommend giving that a try!
Side Dishes
Besides the classic baguette toasts, I like to serve this chowder alongside a simple green salad dressed with a lemon vinaigrette to balance the richness. Roasted Brussels sprouts or garlic green beans add some earthiness and texture to round out the meal nicely. It’s a great way to sneak in some greens without stealing the show from the chowder.
Creative Ways to Present
For special occasions, I’ve ladled my shrimp and chorizo chowder into mini cast iron skillets or decorative bowls to make each serving feel extra special. Adding a sprig of fresh thyme or a thin slice of toasted chorizo on top makes for a stunning garnish. You could also serve it as a first course with mini toasted crostini on the side to impress guests while keeping it comforting and approachable.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover chowder in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, which makes for delicious next-day lunches or dinners. Just keep the shrimp in mind—they’re best eaten within this timeframe for freshness.
Freezing
I don’t usually freeze this chowder because the cream and shrimp can change texture after thawing, but if you want to, try freezing before adding the half and half and shrimp. Then when ready to eat, thaw and finish by adding dairy and seafood fresh on the stove.
Reheating
When reheating, do it gently on the stove over low heat to avoid breaking the creaminess. If it looks too thick, add a splash of chicken stock or water. Add a fresh handful of parsley to refresh the flavor before serving.
FAQs
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Can I use fresh chorizo instead of dry-cured in this Shrimp and Chorizo Chowder Recipe?
While fresh chorizo can work, dry-cured Spanish chorizo is preferred because it browns nicely and infuses the broth with its smoky flavor. Fresh chorizo has a higher moisture content and tends to release more liquid, which can change the texture of your chowder. If you only have fresh chorizo, cook it well to render the fat and drain any excess liquid before adding.
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How do I know when the shrimp are perfectly cooked in the chowder?
Shrimp cook very quickly, especially in simmering broth. You’ll want to look for them to turn pink and become opaque, usually after 2 to 3 minutes. Avoid overcooking as shrimp will become tough and rubbery. Once all shrimp have turned pink and curled slightly, remove the pot from heat or serve immediately.
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Is there a dairy-free option for the half and half in this recipe?
Absolutely! You can substitute canned coconut milk or any unsweetened non-dairy cream alternative like cashew cream for a dairy-free chowder. It will still be creamy and delicious, though the flavor will have a slight coconut undertone.
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Can I prepare this recipe ahead of time?
You can make most of the chowder ahead of time—just hold off on adding the shrimp until you reheat and serve, since shrimp cook quickly and stay tender this way. Store the base in the fridge for up to 3 days, then add shrimp and heat gently before enjoying.
Final Thoughts
This Shrimp and Chorizo Chowder Recipe has become a real family favorite in my kitchen — it’s comforting, full of flavor, and comes together without any fuss. I love how smoky, creamy, and satisfying it is all at once. If you’re ready to impress your taste buds and whip up a hearty meal that feels special but is totally doable, give this recipe a go. Trust me, your friends and family will be asking you for the recipe too!
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 Shrimp and Chorizo Chowder is a hearty, flavorful soup combining the smoky richness of Spanish chorizo with tender shrimp, tender potatoes, and creamy half and half. Perfectly spiced with smoked paprika and complemented by sweet corn and fresh parsley, it makes a comforting meal served alongside crusty baguette toasts.
Ingredients
Main Ingredients
- 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
- 1 cup frozen corn (no need to defrost)
- 1 cup half and half
- 1 pound large shrimp, peeled and deveined
- Fresh parsley, for garnish
- Baguette toasts, for dipping
Instructions
- Cook the chorizo: Line a plate with paper towels and set aside. In a large pot over medium heat, heat the olive oil and add the cubed chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and starts to render fat. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain excess fat.
- Sauté the vegetables: Add the diced onions, carrot, and minced garlic to the pot with the rendered fat. Cook, stirring occasionally, until the vegetables soften slightly, about 3 to 4 minutes.
- Add potatoes and spices: Stir in the diced potatoes, smoked paprika, kosher salt, and black pepper until combined. Then add the canned diced tomatoes, browned chorizo, and chicken stock to the pot. Bring to a gentle simmer and cook until the potatoes are tender, approximately 15 to 20 minutes.
- Add corn and shrimp: Reduce the 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 until they turn opaque, pink, and are just cooked through, about 2 to 3 minutes.
- Serve the chowder: Ladle the chowder into large bowls. Garnish with fresh parsley and serve alongside toasted baguette slices for dipping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently over low heat on the stove.
Notes
- Regular paprika can be substituted if Spanish smoked paprika is unavailable but the smoky depth will be less pronounced.
- Do not overcook the shrimp or they will become tough; poach just until opaque and pink.
- Leftovers keep well refrigerated for up to 3 days and are best reheated gently to maintain texture.
- Use a flavorful chicken stock for the best depth in your chowder.
- To make it spicier, add a pinch of red pepper flakes with the paprika.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 165mg
