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 chowder that warms you from the inside out, and this Shrimp and Chorizo Chowder Recipe does just that. With a smoky, savory broth and tender shrimp mingling with spicy chorizo, every spoonful feels like a cozy hug on a chilly day.

A white bowl filled with a colorful shrimp stew with visible layers including mostly white shrimp with light orange accents, small diced yellow potatoes, bright yellow corn kernels, orange carrot pieces, bits of reddish-brown bacon, and finely chopped green herbs scattered on top. The stew base is a rich, slightly creamy orange broth. Two slices of toasted crispy brown bread lean against the side of the bowl on a white marbled surface. A shiny silver spoon is partially inside the stew, lifting some shrimp and vegetables. 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 plenty of chowders over the years, but this one stands out because it strikes the perfect balance between bold flavors and comforting textures. The spicy Spanish chorizo releases just enough richness without overpowering the delicate shrimp, making each bite exciting and satisfying.

Flavor Explosion: The combination of smoky paprika, chorizo, and fresh shrimp creates a complex, layered taste that keeps you coming back for more.
Quick and Easy: You can whip this up in just about 40 minutes, making it perfect for a weeknight dinner that feels special but doesn’t demand all your time.
Hearty and Nourishing: With potatoes, corn, and a creamy broth, it’s a filling meal that’s still light enough for any season.
Customizable: Whether you like it spicier or milder, there’s room to tweak this recipe to your taste.

Ingredients & Why They Work

Each ingredient in this shrimp and chorizo chowder comes with a purpose, blending textures and flavors into one harmonious bowl. When shopping, look for good-quality chorizo and fresh shrimp to make the biggest difference.

Flat lay of a small white ceramic bowl filled with golden olive oil, a cluster of cubed Spanish chorizo pieces with a rich reddish hue, half a yellow onion diced into small cubes, one fresh carrot diced, two peeled garlic cloves whole, a peeled russet potato diced into chunks, a small white bowl of vibrant red paprika powder, a small white bowl of coarse kosher salt, a small white bowl of cracked black peppercorns, a white ceramic bowl with bright red diced fresh tomatoes, a white ceramic bowl holding clear chicken stock, a small white bowl of frozen yellow corn kernels, a small white bowl of creamy half and half, a cluster of large raw shrimp with translucent pink shells, a few fresh sprigs of green parsley, and slices of rustic baguette placed neatly, all arranged with perfect symmetry 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: Provides a fruity base to gently cook the chorizo and veggies without overpowering the flavors.
Spanish chorizo: This cured sausage adds smoky, spicy richness and renders fat that flavors the whole chowder.
Yellow onion: Adds subtle sweetness and depth when sautéed.
Carrot: Gives a slight natural sweetness and a pop of color.
Garlic: A must-have for that warm, aromatic undertone.
Russet potato: Thickens the chowder naturally while contributing a creamy texture.
Paprika: Adds smoky or sweet warmth; I prefer regular, but smoked paprika gives an extra kick.
Kosher salt and black pepper: Essential for seasoning and balancing flavors.
Diced tomatoes: Bring acidity and brightness to cut through the richness.
Chicken stock: The savory foundation that ties all ingredients together.
Frozen corn: Adds a sweet crunch and color, no thawing needed.
Half and half: Creams the broth without making it too heavy.
Large shrimp: The star protein — juicy, tender, and ready to soak up the flavors.
Fresh parsley: A bright garnish that adds freshness and a pop of green.
Baguette toasts: Perfect for dipping and soaking up every bit of that delicious chowder.

📝

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 trying out little twists on this chowder depending on what I have in the fridge or how bold I’m feeling. You should definitely make it your own — switching up the spice level or adding veggies you like.

Spice it up: Once, I added a pinch of cayenne along with the paprika for a real heat boost — it transformed the chowder perfectly for a chilly evening.
Make it gluten-free: Skip the baguette toasts or swap in gluten-free bread for dipping if that’s your dietary preference.
Swap proteins: If shrimp isn’t your thing, try scallops or firm white fish chunks instead — they soak up the flavors beautifully too.
Vegetable boost: Throw in some chopped kale or spinach in the last minutes for a green twist that adds nutrients and texture.

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

A white bowl filled with a creamy orange soup that has shrimp, small diced potatoes, corn, diced carrots, and small pieces of onion and tomato floating in it, topped with green chopped herbs. On the right side inside the bowl, there are three toasted bread slices with a golden crust. The bowl sits on a light beige cloth, with a silver spoon placed next to it on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chorizo and Build Deep Flavor

Start heating some olive oil in a large pot over medium heat, then add your cubed Spanish chorizo. Let it brown and release its beautiful, smoky fat — this is where your chowder gets that incredible flavor. It usually takes about 3 to 4 minutes. Once browned, scoop the chorizo out with a slotted spoon and drain it on a paper towel-lined plate so your chowder doesn’t get greasy.

Step 2: Sauté Veggies Until Soft and Fragrant

Next, toss the diced onion, carrot, and minced garlic into the pot with the chorizo fat. Let these cook gently, stirring occasionally, for 3 to 4 minutes until they soften and smell amazing. This step unlocks the natural sweetness that balances the smoky sausage.

Step 3: Combine Potatoes, Spices, and the Base

Add your diced russet potato, paprika, salt, and pepper to the pot. Stir well so the spices coat everything evenly. Then pour in the diced tomatoes, chicken stock, and the chorizo pieces. Bring the liquid to a gentle simmer — you want to see little bubbles, not a rolling boil — and let it cook for 15 to 20 minutes, until those potatoes become tender and creamy.

Step 4: Add Corn, Cream, and Finish with Shrimp

Turn the heat really low once the potatoes are tender. Stir in the frozen corn and half and half, letting the soup warm through steadily. When it starts simmering again, slide in the shrimp. They only need about 2 to 3 minutes to turn pink and opaque, so keep an eye on them — you don’t want them rubbery!

Step 5: Garnish and Serve (Don’t Skip the Toasts!)

Ladle your chowder into big bowls and scatter freshly chopped parsley on top for a fresh pop of color and flavor. Serve with toasted baguette slices for dunking — trust me, you won’t want to miss soaking up every delicious drop.

Top Tip

From my experience, the magic in this Shrimp and Chorizo Chowder Recipe comes down to layering the flavors carefully and not rushing the shrimp.

Chorizo Browning: Don’t skip browning the chorizo well — it renders fat that’s essential for that rich, smoky broth.
Gentle Simmer: Keep the broth at a gentle simmer rather than a hard boil to allow flavors to meld and avoid toughening the shrimp.
Fresh Shrimp Timing: Add shrimp only at the very end since they cook quickly; overcooked shrimp become rubbery and disappointing.
Potatoes & Thickness: Look for russet potatoes — they break down nicely to give a creamy texture without mushing entirely.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I’m a big fan of fresh parsley for a touch of brightness, and sometimes I sprinkle a bit of chopped green onion or a squeeze of lemon juice just before serving. It really lifts all those rich flavors and keeps the bowl balanced.

Side Dishes

Besides the classic baguette toasts, I sometimes serve this chowder alongside a simple green salad with vinaigrette or roasted Brussels sprouts. Both complement the hearty bowl without competing with the bold flavors.

Creative Ways to Present

One time, I ladled this chowder into hollowed-out mini pumpkins for a fall dinner party, which made for a stunning presentation and added a subtle earthy note. For casual nights, I just use rustic bowls and let the flavors shine.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently on the stove over low heat to keep the shrimp tender and prevent the cream from separating.

Freezing

Freezing is a bit tricky because of the shrimp and cream. If you want to freeze, omit the shrimp and add them fresh when reheating. Otherwise, freeze the chowder base and add half and half plus shrimp when you’re ready to eat for best texture.

Reheating

Reheat on low heat with a splash of chicken stock or water if it’s thickened too much. Stir often and avoid boiling, which can change the creaminess and make shrimp rubbery.

Frequently Asked Questions:

Can I use regular sausage instead of Spanish chorizo?

Using regular sausage will change the flavor profile since Spanish chorizo has a distinct smoky paprika taste. If you substitute, consider adding extra smoked paprika and a pinch of cayenne to mimic the chorizo’s character.

How do I know when the shrimp is perfectly cooked?

Shrimp turn pink and opaque when cooked, which takes about 2 to 3 minutes in this chowder. Avoid overcooking by adding them last and removing the pot from heat as soon as they’re done.

Can I make this chowder dairy-free?

Absolutely! Swap the half and half for full-fat coconut milk or your favorite creamy non-dairy milk. This keeps the chowder creamy without dairy.

What’s the best way to thicken the chowder if it’s too thin?

If your chowder feels thin, you can mash some of the cooked potato pieces into the broth to naturally thicken it, or stir in a slurry of cornstarch and water cooked gently until thickened.

Final Thoughts

This Shrimp and Chorizo Chowder Recipe has become one of my go-to dishes when I want something hearty yet full of flavor. It’s a recipe I recommend to friends all the time because it’s approachable, satisfying, and feels a little bit special without fuss. When you try it in your kitchen, I’m confident you’ll love the way those spicy, smoky, and creamy flavors come together in every cozy spoonful.