A Shrimp and Chorizo Chowder Recipe So Good You’ll Lick the Bowl (2024)

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Savory Spanish chorizo and plump shrimp meet smoked paprika for an easy chowder recipe with a broth so good, you’ll be licking the bowl.

Nick Evans

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

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Published January 24, 2023

6 Ratings

What Makes a Soup a Chowder?

There’s no one agreed-upon definition of what can be called a chowder, but tome it’s important that a chowder has potato and some sort of creamy broth. Some maintain that chowder needs to have pork or some form of dairy. Thanks to half and half and the pork-based chorizo, this recipe hits all the marks of a chowder.

The Best Chorizo For This Recipe

This is an important one. There are two types of chorizo: Spanish chorizo, which is a low-moisture cured salami-style product that’s ready to eat, and Mexican chorizo, which is raw, loose spiced ground pork. You 100 percent want the Spanish chorizo for this chowder. It cubes nicely and has a deep paprika flavor.

You can find Spanish chorizo at many well-stocked grocery stores these days. Boar’s Head makes a good, widely available version of Spanish chorizo, so look out for that one.

Building Soup Flavor Through Layers

You can’t make a soup this good by plopping all these ingredients in a pot and simmering them together. While that will make a soup, it won’t have the same depth of flavor (and your shrimp will be massively overcooked).

A Shrimp and Chorizo Chowder Recipe So Good You’ll Lick the Bowl (5)

Instead, the way to build delicious flavors in soups is to think about adding your ingredients in layers. The first layer in this soup is the chorizo, which flavors and colors the oil you brown it in. Then the second layer is the aromatics like onions, garlic, and carrots. Cook those to bring out more flavor.

Then you add the potatoes, broth, tomatoes, and spices. This is the simmering layer of the soup and combines all the flavors.

Finally you finish the soup with some corn, half & half, and shrimp. That rounds out the soup and you’ll be left with an incredible broth that is perfect for bread dipping!

When to Add the Shrimp

Shrimp cook very quickly, and if you overcook them they get rubbery and weird. In a chowder like this, they should be the very last thing you add to the pot and they will only need to cook for a few minutes to be cooked through.

What to Serve With This Chowder

This is a hearty soup with lots of stuff in it, so there’s no need to go crazy on garnishes or accompaniments. I like to garnish this chowder with a little fresh parsley and serve it with toasted baguette for dipping.

The broth in this chowder is SO good when you dip crusty bread in it. It’s amazing and my favorite part of the soup.

A Shrimp and Chorizo Chowder Recipe So Good You’ll Lick the Bowl (6)

Chorizo, Por Favor

Spanish Style Migas With Fried Eggs
Seafood Paella
Clams With Chorizo and Potatoes

Shrimp and Chorizo Chowder

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings4to 6 servings

Ingredients

4 ounces Spanish dry-cured chorizo
1 tablespoon olive oil
1/2 yellow onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 russet potato, peeled and diced
2 teaspoons Spanish smoked paprika(regular paprika 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 half and half
1 cup frozen corn(no need to defrost)
1 poundlarge shrimp, peeled and deveined
Fresh parsley, for garnish
Baguette toasts, for dipping

Method

Cook the chorizo:
In a large pot over medium heat, add olive oil and cubed chorizo. Cook for a few minutes until the chorizo is browning slightly and starting to render some fat. Remove the chorizo from the pot with a slotted spoon so it doesn’t burn.
Add the onions, carrot, and garlic:
Add onions, carrot, and garlic to the pot. Cook, stirring occasionally, until the vegetables soften slightly, 3-4 minutes.
Then add potato, paprika, salt, and pepper. Stir to combine. Add the diced tomatoes and chicken stock and bring soup to a slight simmer. Return chorizo to the pot. Simmer for 15-20 minutes until potatoes are tender.
Add the corn and shrimp:
When potatoes are tender, turn heat very low so the soup is on the lowest of simmers. Stir in the frozen corn and half and half. At the very end add the peeled shrimp and poach for 2-3 minutes until they are opaque and pink and just cooked through.
Serving the chowder:
Serve the chowder in big bowls with a side of toasted baguette and garnished with parsley.
If you have leftover chowder, it will keep well in the fridge for a few days. Reheat gently on low heat on the stove.
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Nutrition Facts (per serving)
409	Calories
17g	Fat
33g	Carbs
30g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	409
% Daily Value*
Total Fat 17g	22%
Saturated Fat 7g	34%
Cholesterol 195mg	65%
Sodium 1408mg	61%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	15%
Total Sugars 9g
Protein 30g
Vitamin C 19mg	94%
Calcium 163mg	13%
Iron 2mg	13%
Potassium 1029mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.