Shrimp and Chorizo Chowder Recipe

If you’re on the hunt for a cozy, hearty, and flavor-packed bowl of comfort, you’ve got to try this Shrimp and Chorizo Chowder Recipe. It’s one of those dishes I turn to whenever I want something that feels special yet comes together quickly. The smoky chorizo combined with tender shrimp and creamy broth is an absolute winner—you’ll find that every spoonful is a delicious little celebration. Trust me, once you make this, it’ll become a go-to for chilly nights or casual get-togethers.

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Ingredients You’ll Need

This shrimp and chorizo chowder recipe balances smoky, savory, and creamy elements beautifully. You’ll notice the chorizo imparts a ton of flavor without needing complex seasoning. When shopping, opt for Spanish dry-cured chorizo if you can find it—trust me, it’s worth it.

• Olive oil: A good-quality olive oil helps brown the chorizo and softens vegetables nicely.
• Spanish dry-cured chorizo: Adds that essential smoky, spicy kick—diced into cubes for perfect bites.
• Yellow onion: Provides a sweet base flavor; diced for even cooking.
• Carrot: Adds subtle sweetness and texture; I like peeling it for a smoother chowder.
• Garlic: Minced to infuse flavor without overpowering the chowder.
• Russet potato: Ideal for thickening the chowder and getting tender but not mushy.
• Spanish smoked paprika: The star spice, but regular paprika works well if you can’t find smoked.
• Kosher salt and black pepper: Basic seasoning to enhance all the other flavors.
• Canned diced tomatoes: Adds acidity and brightness to balance the richness.
• Chicken stock: The hearty liquid base; homemade or store-bought both work.
• Frozen corn: No need to defrost—it goes straight in for a pop of sweetness and texture.
• Half and half: Gives the chowder that creamy, luscious finish without being too heavy.
• Large shrimp: Peeled and deveined for easy eating and a tender seafood boost.
• Fresh parsley: For garnish—a fresh color and herbal note.
• Baguette toasts: Perfect for dipping and soaking up all that chowder goodness.

Variations

I love how versatile this Shrimp and Chorizo Chowder Recipe is. Feel free to adjust things depending on what you have in your pantry or how spicy you want it.

• Mild Version: Swap the Spanish chorizo for a milder sausage if you’re not into heat—I’ve done this for guests, and everyone still loved it.
• Vegetable Boost: Add diced bell peppers or celery with the onions and carrots for extra crunch and flavor.
• Make It Dairy-Free: Use coconut milk instead of half and half—I tried this once, and the richness was still amazing with a hint of tropical sweetness.
• Seafood Swap: Use scallops or firm white fish instead of shrimp for a different but equally delicious twist.

How to Make Shrimp and Chorizo Chowder Recipe

Step 1: Brown the Chorizo for Depth

Heat olive oil in a large pot over medium heat and add the cubed chorizo. Cook it for about 3 to 4 minutes until it’s nicely browned and starts to release its flavorful oils. This step is key because all that rendered fat will add layers of flavor to the chowder. When done, scoop out the chorizo with a slotted spoon and drain it on paper towels so it doesn’t get greasy later.

Step 2: Sauté Veggies to Sweetness

In the same pot (with those tasty chorizo oils!), toss in the diced onions, carrots, and minced garlic. Cook, stirring occasionally, until the veggies soften and become fragrant, usually about 3 to 4 minutes. This helps build the chowder’s flavor base without extra effort.

Step 3: Build Your Chowder Base

Add the diced potatoes, smoked paprika, salt, and pepper. Stir everything together so the potatoes soak up that paprika goodness. Then stir in the canned diced tomatoes, the browned chorizo, and chicken stock. Bring the mixture to a gentle simmer and let it bubble away until the potatoes become tender—around 15 to 20 minutes. This part requires a little patience but is essential for the chowder’s creamy texture.

Step 4: Add Corn, Cream, and Shrimp

Once the potatoes are soft, turn your stove down to low heat so the simmer is gentle. Stir in the frozen corn and the half and half. When the chowder heats back up (but doesn’t boil), carefully add the shrimp. Poach them gently until they turn pink and opaque, which only takes 2 to 3 minutes. Be careful not to overcook the shrimp here—they’ll get rubbery if left too long.

Step 5: Serve Warm and Garnished

Ladle your chowder into big bowls and sprinkle generously with fresh parsley. Serve alongside toasted baguette slices—you’ll want to dunk every last drop, I promise!

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I always reach for fresh parsley because its bright, herbal notes balance the chowder’s richness perfectly. Sometimes, I add a squeeze of fresh lemon for a zesty lift—totally optional but delicious. A sprinkle of chopped green onions also adds a nice mild bite if you want some extra flavor.

Side Dishes

A crisp green salad with a vinaigrette is a refreshing foil to the creamy chowder. You could also serve garlic butter green beans or roasted asparagus for a heartier meal. And of course, warm baguette toasts or crusty bread are a must—especially for soaking up every last drop.

Creative Ways to Present

For a dinner party, I love serving the chowder in small, individual crocks with a drizzle of olive oil and a sprig of parsley on top. You could also hollow out mini sourdough loaves for a fun edible bowl—super impressive but surprisingly easy! Plus, it adds that wow factor for guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually let leftover chowder cool to room temperature, then pop it in an airtight container and refrigerate. It keeps beautifully for up to three days. When I reheat it, I make sure to do so on low heat to keep the shrimp tender and the chowder creamy.

Freezing

While I’ve frozen the chowder a couple times, I recommend freezing it without the shrimp. Freezing seafood can change the texture, and I prefer adding fresh shrimp when reheating. Just freeze the base, thaw it overnight in the fridge, then poach fresh shrimp in the warm chowder before serving.

Reheating

Gently reheat on the stove over low to medium-low heat, stirring occasionally. Avoid boiling once the cream and shrimp are added, or you’ll risk curdling and rubbery shrimp. Add a splash of milk or half and half if the chowder feels too thick after refrigeration.

FAQs

Final Thoughts

I absolutely love how this Shrimp and Chorizo Chowder Recipe comes together—it’s comforting, flavorful, and feels like a little hug in a bowl. Every time I make it, friends and family ask for seconds, which is always a good sign! If you try it, I promise you’ll appreciate how the smoky chorizo and tender shrimp create such a satisfying contrast. So, roll up your sleeves, grab a big pot, and give this chowder a go—you won’t regret it, and neither will your taste buds.

Shrimp and Chorizo Chowder Recipe

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• Author: Harper
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish-American Fusion

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Description

A hearty and flavorful Shrimp and Chorizo Chowder combining the smoky depth of Spanish chorizo with tender shrimp, creamy half and half, and fresh vegetables. Perfectly spiced with smoked paprika and served with toasted baguette for dipping, this chowder offers a comforting meal that warms the soul.

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Ingredients

Chorizo and Base

• 1 tablespoon olive oil
• 4 ounces Spanish dry-cured chorizo, cubed

Vegetables and Seasoning

• 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 can be substituted)
• 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)

Dairy and Protein

• 1 cup half and half
• 1 pound large shrimp, peeled and deveined

Garnish and Serving

• Fresh parsley, for garnish
• Baguette toasts, for dipping

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Instructions

1. Cook the chorizo: Line a plate with paper towels and set aside. Heat 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 starts to release fat. Use a slotted spoon to transfer the chorizo onto the paper towel-lined plate to drain the excess fat.
2. Add the onions, carrot, and garlic: Add diced onion, carrot, and minced garlic to the pot with the rendered chorizo fat. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften.
3. Add potatoes, paprika, salt, and pepper: Stir in the diced potatoes, smoked paprika, kosher salt, and black pepper. Add the canned diced tomatoes, browned chorizo, and chicken stock. Bring the soup to a gentle simmer and cook for 15 to 20 minutes until the potatoes are tender.
4. Add corn 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 and pink, indicating they are just cooked through.
5. Serve: 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 gently reheat on low heat on the stove.

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Notes

• Regular paprika can be used if Spanish smoked paprika is unavailable, but this will alter the flavor slightly.
• Do not overcook the shrimp to avoid rubbery texture; they should be opaque and just cooked through.
• Leftovers store well for up to 3 days in the refrigerator.
• Reheat gently on low heat to preserve texture and flavors.
• To add more heat, consider adding a pinch of cayenne pepper when cooking the vegetables.

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Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 350
• Sugar: 5g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 155mg