Spicy Shrimp and Chorizo Chowder: The Ultimate Comfort Bowl

When the weather turns brisk and you need a meal that warms you from the inside out, this Spicy Shrimp and Chorizo Chowder is the ultimate solution. It is a hearty, soulful dish that combines the smoky heat of cured chorizo with the delicate sweetness of shrimp, all swimming in a rich, potato-laden creamy broth. This isn’t just a soup; it’s a “stick-to-your-ribs” meal that feels like a hug in a bowl.

Perfect for busy weeknights or lazy weekends, this one-pot wonder delivers complex flavors with surprisingly simple preparation. The magic lies in the base: the rendered fat from the chorizo infuses the entire chowder with a stunning orange-red hue and a smoky paprika depth that you simply cannot get from spices alone.

Why This Recipe Works

There are plenty of chowder recipes out there, but here is why this specific version will become a regular in your rotation:

Surf and Turf Flavor Profile: The savory, meaty punch of the sausage balances perfectly with the light, briny taste of the shrimp.
Texture Contrast: You get the snap of the sausage, the tenderness of the shrimp, the soft bite of potatoes, and the pop of sweet corn in every spoonful.
Adjustable Heat: You control the spice level. Use mild chorizo for a gentle warmth or spicy Mexican chorizo and cayenne for a kick.
Beautiful Presentation: The natural oils from the chorizo create a glossy, appetizing finish that makes this dish look restaurant-quality.

Ingredients

Gather these fresh ingredients to create a pot of pure comfort. Quality matters here, especially with the seafood and sausage.

The Proteins

Shrimp – 1 lb large shrimp, peeled and deveined. Keep the tails on for presentation if you like, or remove them for easier eating.
Chorizo – 8-10 oz spicy chorizo sausage. You can use Spanish chorizo (cured/firm) sliced into coins, or Mexican chorizo (fresh) crumbled. The image features sliced rounds, which provide a great texture.

The Chowder Base

Potatoes – 3 medium Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes. Russets will break down slightly to thicken the soup; Yukons will hold their shape better.
Corn – 1.5 cups corn kernels (fresh, frozen, or drained canned). Sweet corn balances the spicy heat.
Aromatics – 1 yellow onion (diced), 2 ribs of celery (diced), and 1 red bell pepper (diced) for sweetness and color.
Garlic – 3 cloves, minced.
Broth – 4 cups chicken or vegetable broth. Chicken broth adds a richer savory note.
Cream – 1 cup heavy cream or half-and-half. This provides the luxurious velvety texture.

Seasonings & Thickeners

Flour – 3 tablespoons all-purpose flour to create a roux for thickening.
Spices – 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp Cajun seasoning (optional), salt, and black pepper.
Garnish – Fresh chopped parsley or cilantro.

Instructions

Follow these steps to build the layers of flavor that make this chowder irresistible.

1. Brown the Chorizo

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chorizo. Cook for 5-6 minutes until the fat renders out and the edges are crispy and browned. Use a slotted spoon to remove the chorizo and set it aside, leaving the flavorful red oil in the pot.

2. Sauté the Vegetables

Add the diced onion, celery, and red bell pepper to the pot with the chorizo oil. Sauté for 5 minutes until the onions are translucent and soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Create the Roux

Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes. This cooks out the raw flour taste and helps the chowder thicken later. The mixture will look pasty.

4. Simmer the Base

Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Add the diced potatoes, smoked paprika, thyme, and Cajun seasoning. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.

5. Add Cream and Corn

Stir in the heavy cream and the corn kernels. Let the soup gently bubble (do not boil vigorously or the cream might curdle) for 2-3 minutes to heat the corn through.

6. Cook the Shrimp

Add the raw shrimp and the cooked chorizo back into the pot. Simmer gently for 3-5 minutes. The shrimp are done as soon as they turn pink and opaque. Do not overcook the shrimp, or they will become rubbery.

7. Season and Serve

Taste the chowder. Add salt and pepper as needed (the chorizo is salty, so taste first!). Ladle into bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread.

Tips for the Perfect Chowder

Don’t Rush the Potatoes: Make sure your potato cubes are uniform in size so they cook evenly. If they are too large, the outside will be mushy before the inside is cooked.
Shrimp Timing: Shrimp cook incredibly fast in hot liquid. Add them at the very last minute. If you are reheating leftovers, do so gently to avoid toughening the seafood.
The Chorizo Oil: The red oil released by the chorizo is “liquid gold” for flavor. If your sausage is very lean and doesn’t release much oil, add a tablespoon of butter or olive oil before sautéing the vegetables.
Thickening: If you prefer a thicker chowder, you can mash a few of the cooked potato cubes against the side of the pot before adding the shrimp.

Variations

Customize this recipe to fit your pantry or dietary preferences:

Dairy-Free: Substitute the heavy cream with full-fat canned coconut milk for a tropical twist, or use a barista-style oat milk for a neutral creamy texture.
Add More Veggies: Spinach or kale tossed in at the end adds a great pop of color and nutrition.
Make it Smokier: Add a chopped chipotle pepper in adobo sauce during the sauté step for a deep, smoky heat.
Protein Swap: Not a fan of shrimp? This base works beautifully with diced chicken breast or even white fish like cod or halibut (add fish at the end just like the shrimp).

Serving Suggestions

While this chowder is a meal on its own, it pairs beautifully with:

A warm loaf of sourdough bread or garlic baguette for dipping.
A crisp green salad with a vinaigrette to cut through the richness.
Cornbread muffins with honey butter.
A cold beer or a crisp glass of Sauvignon Blanc.

Enjoy this Spicy Shrimp and Chorizo Chowder as a celebration of bold flavors and comforting textures. It is a recipe that proves you don’t need to spend hours in the kitchen to create a masterpiece.