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Spicy Shrimp and Chorizo Chowder

A hearty and creamy chowder featuring smoky chorizo sausage, tender shrimp, potatoes, and corn in a rich, spicy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb large shrimp peeled and deveined
  • 10 oz spicy chorizo sausage sliced into rounds
Chowder Base
  • 1 tbsp olive oil if needed
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 1 medium red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth low sodium
  • 3 medium potatoes peeled and cubed
  • 1.5 cups corn kernels fresh or frozen
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme

Equipment

  • Dutch Oven or Large Pot
  • Knife and cutting board
  • Wooden Spoon
  • Ladle

Method
 

  1. In a large pot over medium heat, cook sliced chorizo until browned. Remove sausage and set aside, keeping the fat in the pot.
  2. Add onion, celery, and bell pepper to the pot. Sauté for 5 minutes until soft. Add garlic and cook for 1 minute.
  3. Sprinkle flour over vegetables and stir for 1-2 minutes to cook the roux.
  4. Gradually whisk in chicken broth. Add potatoes, paprika, and thyme. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until potatoes are tender.
  5. Stir in heavy cream and corn. Simmer for 2 minutes.
  6. Add shrimp and cooked chorizo back to the pot. Simmer gently for 3-5 minutes until shrimp are pink and opaque.
  7. Season with salt and pepper to taste. Garnish with parsley and serve hot.

Notes

Use Spanish cured chorizo for firm slices, or Mexican chorizo for a crumbled texture.