Description
A flavorful Shrimp and Chorizo Chowder featuring tender shrimp, savory Spanish chorizo, smoky paprika, and a creamy broth, perfect for a comforting dinner served with toasted baguette.
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. Heat olive oil in a large pot over medium heat, add cubed chorizo, and cook until browned and fat is rendered, about 3 to 4 minutes. Use a slotted spoon to transfer chorizo to the paper towel-lined plate 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: Add peeled and diced potato, paprika, kosher salt, and black pepper. Stir well to combine all ingredients.
- Add Liquids and Simmer: Pour in diced tomatoes, browned chorizo, and chicken stock. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Add Corn and Cream: Reduce heat to very low so soup hardly simmers. Stir in frozen corn and half and half. Once the soup returns to a simmer, proceed to next step.
- Poach Shrimp: Add peeled and deveined shrimp to the pot and cook until shrimp are opaque, pink, and just cooked through, about 2 to 3 minutes.
- Serve: Ladle chowder into bowls, garnish with fresh parsley, and serve alongside toasted baguette slices.
- Store Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat on the stove before serving again.
Notes
- Use smoked paprika for a deeper smoky flavor if preferred.
- Adjust the spice level by choosing mild or hot Spanish chorizo.
- Peeling and deveining shrimp ensures a better texture and flavor.
- Leftover chowder can be frozen but may separate slightly due to the cream.
- Serve with crusty baguette for dipping to soak up the flavorful 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
