Description
This Shrimp and Chorizo Chowder is a hearty and flavorful dish combining savory Spanish chorizo, plump shrimp, and smoked paprika in a creamy broth. Perfect for a comforting meal, it features tender potatoes, sweet corn, and rich half and half, garnished with fresh parsley and served with toasted baguette for dipping.
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, garnish
- Baguette toasts, for dipping
Instructions
- Cook Chorizo: Line a plate with paper towels and set aside. In a large pot over medium heat, add the olive oil and cubed chorizo. Cook for 3 to 4 minutes until the chorizo browns slightly and releases some fat. Use a slotted spoon to transfer the chorizo to the paper towel-lined plate to drain.
- Sauté Vegetables: Add diced onion, carrot, and minced garlic to the same pot. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften.
- Add Potatoes and Seasoning: Stir in the peeled and diced potato, paprika, kosher salt, and black pepper until combined.
- Add Tomatoes, Chorizo, and Stock: Pour in the diced tomatoes, browned chorizo, and chicken stock. Bring the soup to a simmer, then let simmer for 15 to 20 minutes until potatoes are tender.
- Incorporate Corn and Cream: Lower the heat to very low so the soup barely simmers. Stir in the frozen corn and half and half. Allow the soup to return to a simmer.
- Poach Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 2 to 3 minutes until the shrimp are opaque, pink, and just cooked through.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve alongside toasted baguette slices for dipping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low heat.
Notes
- Use regular paprika for a milder flavor, or smoked paprika to add a smoky depth to the chowder.
- Frozen corn can be added directly without defrosting to maintain sweetness and texture.
- Be careful not to overcook the shrimp; they should be just opaque and pink for the best texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.
- Serve with crusty baguette toasting for dipping and soaking up the rich broth.
Nutrition
- Serving Size: 1 serving
- 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
