Name: Shrimp and Chorizo Chowder Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
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, garnish; Baguette toasts, for dipping

There’s something incredibly comforting about a bowl of warm, hearty chowder, and this Shrimp and Chorizo Chowder Recipe delivers exactly that with a spicy, smoky twist. The blend of tender shrimp with the rich, savory chorizo and creamy broth makes it a standout dish you'll want to make again and again.

A white bowl filled with a shrimp stew showing three main layers: the base layer is a reddish-orange broth, the middle layer has bright yellow corn pieces mixed with small orange carrot cubes and small white potato cubes, and the top layer features several curled, white shrimp with pink edges, sprinkled with fresh green parsley pieces. On the right side of the bowl, two long slices of golden toasted bread lean against the bowl's edge. A silver spoon is partially submerged in the dish, holding a shrimp, and the bowl sits on a light gray cloth with a white marbled surface underneath photo taken with an iphone --ar 2:3 --v 7

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 first made this chowder on a chilly weekend and instantly fell in love with how the Spanish chorizo adds warmth and depth alongside the sweet, juicy shrimp. It’s more than just a soup—it’s like a cozy hug in a bowl.

Perfect balance of flavors: The smoky paprika and chorizo pair beautifully with the mild sweetness of the shrimp and corn, creating a complex yet approachable taste.
Simple and speedy: This chowder comes together in just about 40 minutes, so you get a hearty, satisfying meal without spending hours in the kitchen.
Versatile comfort food: Whether you want a weeknight dinner or something special for guests, this recipe fits the bill and is easy to customize.
Freezer-friendly leftovers: It reheats beautifully, making it a great option for meal prep or cozy lunches later in the week.

Ingredients & Why They Work

Each ingredient in this Shrimp and Chorizo Chowder Recipe plays a key role—combining smoky, sweet, and creamy elements for a chowder that’s bursting with flavor. I always recommend looking for quality chorizo and fresh shrimp to get the best results.

Flat lay of a small white ceramic bowl of golden olive oil, cubed Spanish chorizo with a deep red color and marbled fat, half a yellow onion diced into small pieces, a medium carrot diced with bright orange color, two peeled garlic cloves minced finely, one russet potato peeled and diced with creamy white flesh, a small white ceramic bowl filled with vibrant red paprika powder, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of cracked black peppercorns, a simple white ceramic dish with bright red diced tomatoes, a white ceramic bowl of pale yellow chicken stock, a white ceramic bowl containing frozen yellow corn kernels, a white ceramic bowl with creamy off-white half and half, a cluster of raw large pink shrimp peeled and deveined, a few sprigs of fresh green parsley, and a crisp golden baguette sliced into toasts on a simple white plate, all arranged with perfect symmetry and natural proportions 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 base for sautéing that complements the chorizo’s rich fat.
Spanish chorizo: Use the cured kind, not fresh sausage, for authentic smoky flavor and a bit of spice.
Yellow onion: Adds sweetness and depth when softened.
Carrot: Brings a subtle earthiness and texture contrast.
Garlic: Flavor enhancer that wakes up the broth.
Russet potato: Creates a creamy, hearty texture as it breaks down.
Paprika: I prefer regular paprika here, but smoked paprika works if you want a deeper smoky note.
Kosher salt & black pepper: Essential seasoning to balance and elevate.
Diced tomatoes (canned): A touch of acidity and sweetness to brighten the chowder.
Chicken stock: The savory liquid base that pulls everything together.
Frozen corn: Adding sweetness and a pop of color—no need to thaw before tossing in.
Half and half: Gives the chowder its creamy, luscious finish without overpowering richness.
Large shrimp: The star protein that cooks quickly and stays tender when poached gently.
Fresh parsley (garnish): Brightens the dish and adds freshness at serving.
Baguette toasts: Perfect for dipping and soaking up every last drop of that flavorful broth.

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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

I often switch up the veggies or the heat level depending on what I have on hand or my mood. This Shrimp and Chorizo Chowder Recipe really shines with small tweaks, so don’t be afraid to get creative and make it yours.

Spicier version: Add a pinch of crushed red pepper flakes or a diced jalapeño with the garlic if you like it hotter—I do this when I want a little extra kick!
Vegetable swap: Sometimes I swap the carrot for celery or add bell peppers for a different texture and sweetness.
Dairy-free option: Replace half and half with canned coconut milk or a non-dairy creamer to keep it creamy without dairy.
Make it heartier: Toss in some cooked white beans or kale to bulk it up for a more filling meal.

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

A bowl with a creamy orange soup filled with small white shrimp, yellow corn, orange carrot, diced light yellow potatoes, and bits of red tomato, topped with green chopped herbs. The bowl has three slices of toasted golden bread leaning on one side, showing a crispy texture and holes inside. The bowl rests on a white marbled surface with a beige cloth underneath and a silver spoon placed nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chorizo to Build Flavor

Start by heating olive oil in a large pot over medium heat. Add your cubed Spanish chorizo and let it sizzle and brown for about 3 to 4 minutes. You'll know it’s ready when the scent of paprika rises and the edges turn a lovely golden brown. Use a slotted spoon to scoop out the chorizo onto a paper towel-lined plate—this helps drain excess fat but keeps that rich flavor in your pot.

Step 2: Sauté the Aromatics

In the same pot (no need to clean it!), add diced onion, carrot, and minced garlic. Stir occasionally as they soften over 3 to 4 minutes—the base of your chowder flavor. Be patient here; you want the veggies tender but not browned, so lower the heat if needed.

Step 3: Add Potatoes, Spices, and Stock

Now stir in the diced russet potato, paprika, salt, and black pepper. These spices are the heart of that smoky, savory taste. Next, pour in your diced tomatoes, add back the browned chorizo, and pour in the chicken stock. Bring everything to a gentle simmer and let it cook until the potatoes are tender—usually 15 to 20 minutes. This step lets the flavors marry beautifully.

Step 4: Finish with Corn, Cream, and Shrimp

Turn the heat to low so the chowder barely simmers, then stir in the frozen corn and the half and half. When the soup comes back to a simmer, add your peeled shrimp. These cook super fast—just 2 to 3 minutes until they're pink and opaque. Avoid overcooking or they'll get rubbery.

Step 5: Serve and Enjoy

Ladle your Shrimp and Chorizo Chowder into big bowls, sprinkle with fresh parsley for a pop of color and brightness, and serve with crispy baguette toasts. Don’t skip the bread—it’s perfect for soaking up every spoonful of that luscious broth!

Top Tip

After making this chowder several times, I’ve learned little tricks that make a big difference to your final bowl. These tips really helped me get consistent, tasty results, and I bet you’ll find them useful too!

Don’t overcook the shrimp: They turn rubbery fast, so add them last and watch carefully for that opaque pink color.
Render fat from chorizo well: Letting the chorizo brown properly infuses your chowder with the best smoky flavor and aroma.
Use russet potatoes for creaminess: They break down just enough during simmering to thicken the chowder naturally without mashing.
Simmer gently: Keeping the heat low once you add the cream and shrimp prevents curdling and keeps the texture silky.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I love topping the chowder with fresh, chopped parsley—it adds a fresh herbaceous note that cuts through the creamy richness. Sometimes, a squeeze of fresh lemon juice brightens it wonderfully if I want a little zing before digging in.

Side Dishes

A crusty baguette or some garlic toasts are my go-to. The crispy bread soaked in this flavorful chowder is unbeatable. For something green, a simple arugula salad dressed with lemon vinaigrette pairs nicely, providing a peppery contrast.

Creative Ways to Present

For special occasions, I like to serve the chowder in hollowed-out mini loaves of sourdough bread—both dramatic and delicious! Adding a sprinkle of smoked paprika on top and a few cilantro leaves gives it a restaurant-worthy touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they stay fresh for up to 3 days. The flavors actually deepen after resting overnight—the soup tastes even better the next day!

Freezing

While shrimp-based dishes can be tricky to freeze, I’ve had good luck freezing the chowder before adding shrimp. Freeze in portion-sized containers, then thaw overnight and add fresh shrimp when reheating to keep their texture perfect.

Reheating

Reheat gently on the stove over low heat to avoid curdling the cream and overcooking the shrimp. If refrigerated with shrimp already included, just warm it slowly, stirring occasionally, until heated through.

Frequently Asked Questions:

Can I use fresh chorizo sausage instead of Spanish chorizo?

For this chowder, Spanish cured chorizo works best since it browns well and releases smoky flavor without needing to be fully cooked. Fresh chorizo is raw and often spiced differently, so you’d need to cook it thoroughly before adding and adjust seasoning accordingly.

What type of shrimp is best to use for this chowder?

Large peeled and deveined shrimp work perfectly because they cook quickly and stay tender. You can use fresh or frozen shrimp. If frozen, just thaw them completely before adding to ensure even poaching.

Can I make this chowder dairy-free?

Absolutely! Swap the half and half for canned coconut milk or your favorite plant-based cream alternative. It adds creaminess without compromising flavor. Just be sure to add it gently to avoid separation.

How long can I store leftovers of this chowder?

Leftovers keep well in the refrigerator for up to 3 days in an airtight container. When reheating, do so gently on low heat to preserve the shrimp’s texture and prevent the cream from curdling.

Final Thoughts

This Shrimp and Chorizo Chowder Recipe has become a go-to comfort meal for me, especially when I want something filling but not fussy. The smoky, creamy, and slightly spicy flavors just hit the spot every time. I can’t recommend giving it a try enough—you’ll enjoy how effortlessly it comes together and the satisfying results. So next time the weather calls for some cozy cooking, grab your ingredients, and make a pot. You won’t regret it!