Description
A flavorful shrimp and chorizo chowder featuring tender shrimp, smoky Spanish chorizo, paprika-spiced broth, potatoes, and sweet corn. This hearty chowder is perfect for a comforting meal served with toasted baguette slices.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- 1/2 yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 teaspoons paprika (preferably regular, but smoked 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 Chorizo: Line a plate with paper towels and set aside. Heat olive oil in a large pot over medium heat. Add cubed chorizo and cook until browned and some fat is rendered, about 3 to 4 minutes. Use a slotted spoon to transfer chorizo to the paper towel-lined plate to drain.
- Sauté Vegetables: To the same pot, add diced onions, carrot, and minced garlic. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Add Spices and Potatoes: Stir in peeled and diced potato, paprika, kosher salt, and black pepper. Mix well to combine flavors.
- Add Tomatoes, Chorizo, and Stock: Add the canned diced tomatoes, reserved browned chorizo, and chicken stock. Bring the soup to a simmer and let it cook until the potatoes are tender, about 15 to 20 minutes.
- Add Corn and Half and Half: Once potatoes are tender, reduce heat to very low so the soup barely simmers. Stir in frozen corn and half and half, and bring the soup back to a gentle simmer.
- Cook the Shrimp: Add peeled and deveined shrimp to the simmering soup. Poach shrimp until opaque, pink, and just cooked through, about 2 to 3 minutes.
- Serve: Ladle the chowder into bowls. Garnish with fresh parsley and serve with toasted baguette slices on the side. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low heat on the stove.
Notes
- Use Spanish chorizo for authentic smoky flavor; spicy or sweet varieties will adjust the spice level.
- If you prefer a creamier chowder, add more half and half or substitute with heavy cream.
- The chowder can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.
- For a gluten-free option, serve with gluten-free bread instead of baguette toasts.
- Adjust seasoning at the end if needed, especially salt, depending on the saltiness of your chicken stock and chorizo.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1409 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 195 mg
