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Shrimp and Chorizo Chowder
Shrimp and Chorizo Chowder
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spanish chorizo and shrimp chowder with rich smoked paprika broth, irresistibly flavorful.
Ingredients:
  • 4 ounces Spanish chorizo, cubed
  • 1 tablespoon olive oil1/2 yellow onion, diced1 carrot, diced2 cloves garlic, minced1 russet potato, peeled and diced
  • 2 teaspoons paprika (preferably regular, but smoked will work also)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper1 (15-ounce) can diced tomatoes4 cups chicken stock1 cup half and half1 cup frozen corn (no need to defrost)1 pound large shrimp, peeled and deveined Fresh parsley, garnishBaguette toasts, for dipping
Instructions:
  • Sear the chorizo in a large pot with olive oil over medium heat until slightly browned and starting to render fat. Use a slotted spoon to remove it from the pot to prevent burning.
  • Sauté the onions, carrot, and garlic: Sauté in the pot until vegetables slightly soften, about 3-4 minutes. Proceed by adding potato, paprika, salt, and pepper. Stir well. Pour in diced tomatoes and chicken stock, bring to a gentle simmer. Add chorizo back in and simmer for 15-20 minutes until potatoes are tender.
  • Gently fold in the corn and shrimp: Once the potatoes are tender, reduce heat to low. Gradually mix in the frozen corn and half and half. Lastly, introduce the peeled shrimp and let them poach for 2-3 minutes, until they turn opaque and pink, and are perfectly cooked.
  • To present the chowder: Ladle the delicious chowder into large bowls, accompanied by crispy toasted baguette and a sprinkle of fresh parsley. Store any remaining chowder in the fridge where it will stay fresh for several days. When ready to enjoy again, gently reheat on the stove over low heat. If you enjoyed this mouthwatering dish, please share your rating with us!

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