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 (regular or smoked); 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

There’s something incredibly cozy about a bowl full of rich, hearty flavors, and this Shrimp and Chorizo Chowder Recipe really hits that spot. Imagine smoky, spicy chorizo mingling with tender shrimp in a creamy, paprika-spiced broth — it’s a comforting hug in a bowl that’s surprisingly easy to pull together.

A white bowl filled with a shrimp stew made of several layers: the bottom layer is a rich, red-orange broth; above are plump, pink shrimp along with small diced yellow potatoes, orange carrots, golden corn, and bits of browned meat. Fresh green parsley leaves are sprinkled on top, adding bright color. Two slices of toasted golden-brown bread lean on the edge of the bowl, with a silver spoon scooping some stew on the right side. The bowl rests on a light gray cloth over a white marbled surface. 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’ve made this shrimp and chorizo chowder on cold evenings when I need something to warm my soul fast — and it never disappoints. The balance between the smoky sausage, the sweetness of corn and tomatoes, and the gentle creaminess keeps you coming back for more.

Flavor-Packed: The smoky paprika and chorizo bring bold depth to every spoonful, making it anything but boring.
Simple But Impressive: You don’t need to be a pro chef to get restaurant-quality chowder on your table.
One-Pot Wonder: Less cleanup with everything simmering together, and that’s a win in my book.
Customizable Comfort: You can tweak the heat, swap ingredients, or add your favorite veggies without missing a beat.

Ingredients & Why They Work

This chowder shines because each ingredient brings something special: richness, texture, or depth. I always recommend using quality Spanish chorizo if you can find it — it’s the star that makes this dish uniquely flavorful. And don’t skip the paprika; it’s the secret ingredient that ties everything together beautifully.

Flat lay of a small white ceramic bowl of golden olive oil, cubed Spanish chorizo with rich red color and marbled fat, half a yellow onion with bright papery skin, one fresh orange carrot, two whole garlic cloves with papery white skins, a peeled russet potato cut into chunks, a small white bowl filled with vibrant red paprika powder, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a simple white ceramic plate holding ripe red diced tomatoes, a small white ceramic bowl of golden chicken stock, a small white bowl containing bright yellow frozen corn kernels, a small white bowl of creamy half and half, a cluster of large, raw peeled and deveined shrimp with translucent pinkish shells, fresh sprigs of green parsley, and a few slices of crusty baguette with golden toasts arranged neatly on a simple white ceramic plate, all 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: Perfect for browning the chorizo and softening veggies without overpowering flavors.
Spanish chorizo: Brings smokiness and spice, plus fattiness that flavors the whole chowder.
Yellow onion: Adds subtle sweetness and a classic soup base aroma.
Carrot: Offers a hint of natural sweetness and texture contrast.
Garlic: Aromatic punch that lifts the flavor profile.
Russet potato: Gives creamy body and heartiness once soft and slightly broken down.
Paprika: The smoky, warm spice that defines this chowder’s character.
Kosher salt & black pepper: Essential seasoning to bring all elements together.
Diced tomatoes: Add acidity and brightness, balancing the richness.
Chicken stock: The flavorful liquid base that infuses the chowder with depth.
Frozen corn: Sweet bursts that contrast the spicy notes wonderfully.
Half and half: Adds creaminess without making the chowder too heavy.
Large shrimp: Tender, juicy bites of seafood that complement the chorizo perfectly.
Fresh parsley: A fresh herbaceous lift for garnish and color.
Baguette toasts: The ideal crunchy side for dipping and soaking up every last drop.

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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 love this chowder in its original form, but sometimes I tweak it depending on what I have or what mood I’m in. It’s a flexible recipe that welcomes your tweaks, so don’t hesitate to adapt it.

Variation: I’ve swapped half-and-half for coconut milk when I wanted a dairy-free version, and the chowder still turned out creamy and delicious.
Add more heat: Toss in a pinch of cayenne pepper or some diced jalapeños if you like it spicy.
Veggie boost: Sometimes I add diced bell peppers or zucchini to sneak in extra veggies.
Seafood swap: Can’t find shrimp? Try scallops or chunks of firm white fish like cod.

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

A bowl filled with a rich orange creamy soup with pieces of shrimp, diced vegetables including yellow corn, orange carrots, and light green potatoes, all mixed together and topped with small fresh green herbs. On one side of the white bowl are three slices of toasted bread with a golden, crispy texture. The bowl sits on a light beige cloth with a silver spoon placed to the right side. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Chorizo

Start by heating the olive oil in a large pot over medium heat. Add the cubed Spanish chorizo and cook it until it’s just starting to brown and release those rich oils—about 3 to 4 minutes. This step is crucial because the rendered fat will flavor the whole chowder. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate so it can drain a bit, leaving the flavorful oil in the pot.

Step 2: Build the Flavor Base

In the same pot, toss in the diced onion, carrot, and minced garlic. Sauté these gently, stirring now and then until the veggies are just softened—about 3 to 4 minutes. You’re layering flavors here, so don’t rush. Once soft, stir in the diced potatoes, paprika, salt, and pepper to coat everything evenly.

Step 3: Simmer to Tenderness

Add the canned diced tomatoes, cooked chorizo, and chicken stock. Bring everything to a gentle simmer and cook until the potatoes are tender, roughly 15 to 20 minutes. Keep an eye on it—the potatoes should be soft but still hold their shape to give the chowder a great texture.

Step 4: Finish with Corn, Cream & Shrimp

Lower the heat to very low, then stir in the frozen corn and half-and-half. Let the soup warm back up to a simmer, then add the peeled and deveined shrimp. Poach the shrimp gently for about 2 to 3 minutes, until they turn opaque and pink. Don’t overcook—they’ll get rubbery fast!

Step 5: Serve and Enjoy

Ladle the chowder into big bowls and sprinkle with fresh chopped parsley for a pop of color and freshness. Don’t forget a side of crusty baguette toasts to soak up every bit of this luscious broth. Trust me, you’ll want to savor every last drop.

Top Tip

Over the years, I’ve learned a few nuggets from making this shrimp and chorizo chowder recipe. These small touches can really elevate your results and ensure every batch tastes fantastic.

Chorizo quality matters: Using good Spanish chorizo with natural spices and fat content makes all the difference for that authentic smoky flavor.
Don’t rush the shrimp: Add shrimp at the end and cook just until they’re pink. Overcooked shrimp are tough and can ruin the experience.
Use the rendered fat: Leave the chorizo fat in the pan after cooking—it’s packed with flavor and will infuse the vegetables beautifully.
Balance seasoning at the end: Taste before serving and adjust salt or pepper since stock and chorizo can vary saltiness.

How to Serve Shrimp and Chorizo Chowder Recipe

Shrimp and Chorizo Chowder - Serving Suggestion

Garnishes

I always go for a sprinkle of fresh parsley—that bright green pops against the rich broth and adds a refreshing herbal note. Sometimes, I like adding a splash of lemon juice or zest for a subtle zing. A few thinly sliced scallions can also give it a nice, mild onion crunch.

Side Dishes

Crusty baguette toasts are my go-to every time—they’re perfect for dunking and mop-up duty. You could also serve this chowder alongside a simple green salad for a lighter touch, or roasted seasonal veggies to keep the comfort vibe but add some extra color.

Creative Ways to Present

For a dinner party, I like serving the chowder in mini cast-iron skillets or rustic bowls with little toasted baguette rounds stacked on the side. Adding a dollop of crème fraîche or a sprinkle of smoked paprika right on top makes it look fancy without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers quickly, then store them in an airtight container in the fridge. It keeps well for about 3 days — perfect for a quick reheat lunch or dinner. The flavors actually deepen after a day, so leftovers are often even better.

Freezing

I’ve frozen this chowder a couple times when I needed to prep ahead. I recommend freezing before adding the shrimp and half-and-half, then adding those fresh when reheating. This keeps the shrimp from turning rubbery and the cream from separating.

Reheating

Reheat leftovers gently on the stove over low heat—stir occasionally until warmed through. If it feels too thick, add a splash of broth or water to loosen it up. Avoid microwaving unless you’re short on time, as gentle reheating keeps the texture just right.

Frequently Asked Questions:

Can I use a different type of sausage instead of chorizo?

Yes! While Spanish chorizo gives this chowder its signature smoky, spicy flavor, you can substitute with Andouille or another smoked sausage. Just keep in mind the flavor will be a bit different but still delicious.

How do I prevent the shrimp from overcooking?

Add the shrimp right at the end when your soup is barely simmering and poach them for only 2 to 3 minutes until they turn pink and opaque. Remove immediately to keep them tender and juicy.

Can I make this chowder dairy-free?

Absolutely! Substitute the half-and-half with full-fat coconut milk or your favorite dairy-free creamer. It adds creaminess while keeping the chowder rich and comforting.

What should I serve with this shrimp and chorizo chowder recipe?

Crusty baguette slices or toasted sourdough are perfect for dipping. For a simple meal, pair the chowder with a light green salad or roasted vegetables to round it out.

Final Thoughts

This shrimp and chorizo chowder recipe has become one of my kitchen go-tos when I want something quick, comforting, and bursting with flavor without fuss. It reminds me of cozy nights at home, warming up with family and friends. I hope you try it soon and find it as satisfying and delicious as I do—don’t forget to share with loved ones!