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
Scale
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
