There’s something truly comforting about a warm bowl of chowder that hugs you from the inside out. This Shrimp and Chorizo Chowder Recipe blends the smoky richness of Spanish chorizo with tender shrimp and a touch of smoky paprika, making every spoonful a flavorful celebration you won’t soon forget.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Chorizo Chowder Recipe
Top Tip
How to Serve Shrimp and Chorizo Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Chorizo Chowder Recipe

Why You'll Love This Recipe

I’m really excited to share this one because it strikes the perfect balance between hearty and fresh — plus, it’s easier to make than it looks. Every time I whip up this shrimp and chorizo chowder, I get compliments on how deep and satisfying the flavors are.

Bold Flavor Combo: The spiced chorizo paired with succulent shrimp creates a unique mix you don’t see in everyday chowders.
Simple Ingredients: With pantry staples and just a handful of fresh produce, this chowder is straightforward and quick enough for weeknight dinners.
Comforting and Light: Creamy but not heavy, the half and half adds just the right touch of richness without weighing you down.
Great for Sharing: It’s perfect to serve family or guests — you’ll love how everyone eagerly asks for seconds!

Ingredients & Why They Work

Every ingredient brings its own magic here, creating that cozy, layered taste that makes this chowder stand out. A few simple but flavorful items create that depth you’re craving — and it's easy to find everything at your local store.

Flat lay of a small puddle of golden olive oil on a simple white ceramic plate, cubed bright red Spanish chorizo pieces arranged neatly, half of a yellow onion diced into small chunks, a single fresh orange carrot diced, two whole cloves of garlic with papery skin intact, a peeled russet potato diced into cubes, a small white bowl filled with vibrant red paprika powder, another small white bowl holding coarse kosher salt, a third small white bowl with cracked black peppercorns, a simple white ceramic bowl filled with chunky diced ripe red tomatoes, a white bowl containing clear golden chicken stock, a white bowl heaped with fresh yellow frozen corn kernels, a small white bowl with creamy off-white half and half, a cluster of large, raw pink shrimp peeled and deveined arranged artfully, a bunch of leafy fresh parsley sprigs, and a few freshly sliced baguette toasts displayed in a neat pile on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good, fruity olive oil tenderly sautés the chorizo and veggies without overpowering the dish.
Spanish chorizo: This smoky, spicy sausage is the star—rendering flavorful fat that seasons the whole chowder.
Yellow onion: Adds sweetness and body as it softens alongside carrot and garlic.
Carrot: Brings a subtle earthiness and slight crunch before softening.
Garlic: Essential for aroma and that classic savory punch.
Russet potato: The heart of any chowder, it thickens the broth and gives you delicious creamy bites.
Paprika: Whether you go with regular or smoked, it infuses warmth and complements the chorizo perfectly.
Kosher salt & black pepper: To season and balance all the flavors.
Diced tomatoes: They lend acidity and a touch of bright sweetness that lifts the chowder.
Chicken stock: Provides a savory base that makes the soup addictively good.
Frozen corn: No need to thaw; it adds a juicy pop of sweetness and color.
Half and half: Creamy without being too heavy — it smooths everything out beautifully.
Large shrimp: Tender and juicy, they cook quickly and soak up the broth’s flavor.
Fresh parsley: For garnish and a fresh herbal finish.
Baguette toasts: Perfect for dipping and soaking up all that goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Shrimp and Chorizo Chowder Recipe is how easy it is to make it your own. I’ve played around with seasonal veggies and different spice levels — and honestly, it’s a forgiving recipe that’ll respond well to your tweaks.

Variation: I once swapped the chicken stock for a light seafood broth to boost the ocean flavors, and it was pure magic — try this if you want an even more seaside vibe!
Dietary tweak: For a lighter version, reduce the half and half or substitute with coconut milk; just keep an eye on seasoning to balance that slight sweetness.
Seasonal twist: Adding chopped bell peppers or zucchini in warmer months adds freshness and color.

Step-by-Step: How I Make Shrimp and Chorizo Chowder Recipe

A white bowl filled with a creamy orange soup that has visible small shrimp, diced carrots, corn, potatoes, onions, and small pieces of sausage mixed in, sprinkled with chopped green herbs on top. Three toasted golden bread slices rest on the side inside the bowl. The bowl sits on a light beige cloth, with a silver spoon placed next to it on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chorizo for Deep Flavor

Heat a large pot over medium heat and add the olive oil. Toss in the cubed Spanish chorizo and let it cook until it starts to brown and release its flavorful oil—about 3 to 4 minutes. Use a slotted spoon to scoop out the chorizo onto a paper towel-lined plate. This way, you get that smoky richness without it becoming greasy, and your chowder base is perfectly seasoned.

Step 2: Sauté the Aromatics and Veggies

In the same pot, add diced yellow onion, carrot, and minced garlic. Stir occasionally until they soften and get fragrant, 3 to 4 minutes. This layering of flavors sets the foundation for a chowder you’ll want to dive into.

Step 3: Build the Chowder Base

Next, toss in the diced russet potato along with paprika, kosher salt, and black pepper. Stir everything carefully so the spices coat the potatoes and veggies. Then add the diced tomatoes, the browned chorizo, and chicken stock. Bring the mixture just to a simmer and let it cook until the potatoes are tender — usually 15 to 20 minutes.

Step 4: Finish with Corn, Cream, and Shrimp

Turn the heat down to low, just enough to keep the soup at a gentle simmer. Stir in the frozen corn and half and half. As soon as the chowder starts to bubble again, add the peeled and deveined shrimp. Poach them for 2 to 3 minutes, or until they turn opaque and pink. That quick cooking locks in their tender texture and ensures they don’t get rubbery.

Step 5: Serve and Enjoy!

Ladle the chowder into big, cozy bowls and sprinkle with fresh parsley for a dash of color and brightness. Grab some toasted baguette slices for dipping — seriously, the bread-soaked-in-chowder is where the magic happens.

Top Tip

Over the years, I’ve learned a few things that really help make this chowder shine. These tips come from those “aha” moments you only get by cooking this recipe a few times.

Don’t Rush the Chorizo: Browning it nicely not only adds flavor but also renders the fat that carries the taste throughout the chowder.
Keep the Shrimp Tender: Add shrimp at the very end and watch them closely; overcooking is easy but avoidable, and undercooked shrimp isn’t great either.
Use a Good Potato: Russet is your best bet here because it breaks down just enough to thicken the chowder gently without falling apart.
Simmer, Don’t Boil: Keeping the soup at a gentle simmer prevents the shrimp from toughening and keeps the chowder silky smooth.

How to Serve Shrimp and Chorizo Chowder Recipe

shrimp and chorizo chowder - Serving Suggestion

Garnishes

I always finish this chowder with a handful of freshly chopped parsley right before serving — it adds that fresh pop of green and a subtle herbal brightness that balances the smoky richness. Sometimes, I drizzle a little good-quality olive oil over the top for a lush finish, especially when serving guests.

Side Dishes

The best partners for this chowder are crusty, toasted baguette slices or even garlic bread — perfect for sopping up every last drop. A crisp green salad with a zesty vinaigrette is also wonderful to lighten the meal. On chilly evenings, I sometimes serve roasted Brussels sprouts alongside for a warm, comforting combo.

Creative Ways to Present

For special occasions, I like to serve the chowder in mini cast-iron skillets or cute ceramic ramekins, paired with homemade crostini arranged artfully. Garnishing with a little lemon zest or thin slices of chili adds a splash of color and a hint of zing that your guests will notice. Don’t forget to offer fresh crusty bread in a basket to complete the look!

Make Ahead and Storage

Storing Leftovers

I usually cool the chowder completely before storing it in an airtight container in the fridge. It keeps well for up to 3 days and actually tastes even better the next day as the flavors meld. Just be sure to gently reheat it to avoid toughening the shrimp.

Freezing

Freezing is doable, but I recommend removing the shrimp before freezing and adding fresh shrimp when reheating. The potato and broth freeze nicely, so separate the shrimp to avoid rubbery texture after thawing. I double-wrap containers or use freezer bags for best results.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If you froze the chowder without shrimp, add peeled shrimp during reheating and cook until just pink. Avoid microwaving if possible to preserve texture — gentle reheating keeps that creamy, silky chowder just right.

Frequently Asked Questions:

Can I use regular sausage instead of Spanish chorizo in the Shrimp and Chorizo Chowder Recipe?

While you can substitute regular sausage, Spanish chorizo has a distinctive smoky, paprika-rich flavor that defines this chowder. If you use a different sausage, consider adding extra paprika or smoked spices to mimic the authentic taste.

Do I need to peel and devein the shrimp for this chowder?

Yes, peeling and deveining the shrimp ensures the best texture and appearance. Prepped shrimp cook more evenly and make the chowder more enjoyable to eat. It’s a quick step worth the effort!

Can I make the chowder vegan or vegetarian?

To adapt this recipe for vegans or vegetarians, omit the shrimp and chorizo, and use vegetable broth instead of chicken stock. You might replace chorizo with smoked paprika and smoked tofu or mushrooms for depth of flavor. Corn and potatoes keep it hearty and satisfying.

Is it okay to use smoked paprika instead of regular paprika?

Absolutely! Smoked paprika adds an extra smoky dimension to the chowder which I sometimes prefer. Start with 1 to 1.5 teaspoons to avoid overpowering, and adjust to your taste.

Final Thoughts

This Shrimp and Chorizo Chowder Recipe holds a special place in my kitchen — it’s been a go-to for cozy nights, family dinners, and when friends drop by unannounced. The way the flavors weave together never fails to impress, and I bet you’ll enjoy it just as much as I do. Next time you want a bowl that feels like a warm hug, give this recipe a try. I’m confident it’ll become one of your favorites, too.