Name: Shrimp and Chorizo Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 ounces Spanish chorizo, cubed -; 1 tablespoon olive oil1/2 yellow onion, diced1 carrot, diced2 cloves garlic, minced1 russet potato, peeled and diced -; 2 teaspoons paprika (preferably regular, but smoked will work also) -; 1/2 teaspoon kosher salt -; 1/4 teaspoon black pepper1 (15-ounce) can diced tomatoes4 cups chicken stock1 cup half and half1 cup frozen corn (no need to defrost)1 pound large shrimp, peeled and deveined Fresh parsley, garnishBaguette toasts, for dipping -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp and Chorizo Chowder

1. 4 ounces Spanish chorizo, cubed -

2. 1 tablespoon olive oil1/2 yellow onion, diced1 carrot, diced2 cloves garlic, minced1 russet potato, peeled and diced -

3. 2 teaspoons paprika (preferably regular, but smoked will work also) -

4. 1/2 teaspoon kosher salt -

5. 1/4 teaspoon black pepper1 (15-ounce) can diced tomatoes4 cups chicken stock1 cup half and half1 cup frozen corn (no need to defrost)1 pound large shrimp, peeled and deveined Fresh parsley, garnishBaguette toasts, for dipping -

How to cook deliciously - Shrimp and Chorizo Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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. Did you love the recipe? Leave us stars below!