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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
