Description
A hearty and flavorful Shrimp and Chorizo Chowder combining the smoky richness of Spanish chorizo with tender shrimp, creamy half and half, and a medley of vegetables simmered to perfection in a paprika-spiced broth. Perfectly 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 (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
Instructions
- Cook Chorizo: Line a plate with paper towels and set aside. Heat olive oil in a large pot over medium heat, add the cubed chorizo, and cook until it is slightly browned and has rendered some fat, about 3 to 4 minutes. Remove chorizo with a slotted spoon and place on the paper towels to drain.
- Sauté Vegetables: In the same pot, add diced onion, carrot, and minced garlic. Cook, stirring occasionally, until vegetables soften slightly, about 3 to 4 minutes.
- Add Potatoes and Spices: Stir in the diced potato, paprika, kosher salt, and black pepper, mixing well to combine all ingredients.
- Simmer Soup: Add the diced tomatoes, browned chorizo, and chicken stock to the pot. Bring the mixture to a gentle simmer and cook until potatoes are tender, approximately 15 to 20 minutes.
- Add Corn and Half and Half: Reduce 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 gentle simmer.
- Poach Shrimp: Add the peeled and deveined shrimp to the pot and poach until shrimp turn opaque, pink, and are just cooked through, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls, garnish with fresh parsley, and serve with toasted baguette slices for dipping. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on low heat.
Notes
- Use smoked paprika for a deeper smoky flavor if desired.
- Ensure shrimp are not overcooked to keep them tender and juicy.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove to maintain flavor and texture.
- Baguette toasts add a perfect crunchy accompaniment to the creamy chowder.
- Substitute chicken stock with vegetable stock for a lighter flavor or to accommodate dietary preferences.
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
