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 irresistibly cozy about a bowl of chowder that’s both hearty and packed with bold flavors. This Shrimp and Chorizo Chowder Recipe is just that — combining the smoky bite of Spanish chorizo with tender shrimp in a creamy, paprika-kissed broth that warms you up from the inside out.

The image shows a bowl filled with a shrimp stew that has three main layers: the base is a rich orange broth, the middle layer consists of small yellow corn kernels, diced orange carrots, and light yellow potato cubes mixed with bits of red tomato and onion, and the top layer is made up of plump pinkish-white shrimp and sprinkled green herbs. The stew is garnished with two crispy golden-brown toasted bread slices on the side of the white bowl, which sits on a textured light grey cloth over a white marbled surface. A spoon is partially submerged on the right side, holding 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 been making this shrimp and chorizo chowder on chilly evenings when I want comfort food with a little kick. The way the flavors meld together is spectacular, and it’s easy enough that you’ll want to keep it in your regular rotation.

Perfect flavor combo: The smokiness of chorizo pairs beautifully with the sweet shrimp and creamy broth for a rich, balanced taste.
Quick and simple: With just about 40 minutes from start to finish, it’s a weeknight winner.
Customizable ingredients: You can easily swap out veggies or add a little heat depending on your mood.
Comfort in a bowl: This chowder feels like a warm hug when the weather turns cold or when you need a break.

Ingredients & Why They Work

Each ingredient in this shrimp and chorizo chowder recipe plays a part in building that comforting, layered flavor. Keeping the ingredients simple but thoughtful ensures you get a broth that’s creamy, smoky, and just the right amount of hearty.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a few thick cubes of deep red Spanish chorizo, half a yellow onion diced into small pieces, one bright orange carrot diced, two whole garlic cloves peeled, one peeled russet potato cut into chunks, a small white bowl filled with vibrant red paprika powder, coarse kosher salt crystals and black peppercorns arranged separately on white ceramic spoons, a simple white bowl holding bright red diced tomatoes, another small bowl containing pale yellow chicken stock, a white bowl of frozen golden corn kernels, a white bowl with creamy half and half, a cluster of plump raw large shrimp with translucent pink shells, a small bunch of fresh flat-leaf parsley with bright green leaves, and several slices of crusty baguette bread, all items placed symmetrically 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: A mild base to brown the chorizo and soften the veggies without overpowering the other flavors.
Spanish chorizo: This is the star of the show—adds spice, smokiness, and a rich depth of flavor.
Yellow onion: Provides sweetness and aroma, softening nicely while cooking.
Carrot: Adds a hint of natural sweetness and texture to balance the savory elements.
Garlic: Brings punch and warmth, so don’t skip this one!
Russet potato: The hearty base that thickens the chowder and makes it extra satisfying.
Paprika: I like regular here for vibrant color and mild flavor, but smoked is a great alternative for more smokiness.
Kosher salt and black pepper: Basic seasonings but essential to make all flavors pop.
Diced tomatoes: Adds acidity and brightness to cut through the richness.
Chicken stock: Creates the savory broth foundation—homemade or low sodium store-bought works well.
Frozen corn: Sweet bursts of flavor and color, plus you don’t even need to defrost it.
Half and half: Brings creaminess without being too heavy.
Large shrimp: Tender and juicy protein that cooks quickly and perfectly in the chowder.
Fresh parsley: A fresh, herbaceous garnish to brighten every spoonful.
Baguette toasts: For dipping, because chowder deserves a good crusty partner.

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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

One of my favorite things about this shrimp and chorizo chowder recipe is how easy it is to tweak. I sometimes add a bit of diced bell pepper for extra sweetness, or swap half the shrimp for clams if I’m feeling fancy. The recipe really invites your own personal spin.

Spicy boost: I like stirring in a pinch of cayenne or fresh chopped jalapeño when I want a bit more heat—it livens up the smoky chorizo beautifully.
Dairy-free option: Swap the half and half for coconut milk to keep it creamy without dairy; it gives a subtle, exotic twist.
Veggie upgrades: Feel free to toss in chopped celery or leeks along with the onion for layered flavor that's still simple.

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

A white bowl filled with creamy orange soup topped with small cooked shrimp, diced yellow potatoes, corn kernels, orange carrots, and green herbs scattered on top. The soup has visible chunks of vegetables and shrimp floating in it with a rich, slightly thick texture. Three toasted golden bread slices lean on the right side of the bowl. The bowl sits on a light gray cloth on a white marbled surface with a silver spoon on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chorizo to Release Its Flavor

Heat olive oil in a large pot over medium heat, then add the cubed Spanish chorizo. Cook it until it starts to brown and the fat renders out—about 3 to 4 minutes. This step is key because the chorizo fat infuses the base of your chowder with incredible smoky richness. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess fat.

Step 2: Sauté the Aromatics and Veggies

In the same pot with the rendered chorizo fat, toss in your diced onion, carrot, and minced garlic. Stir occasionally for about 3 to 4 minutes, until the veggies soften and become fragrant—don’t rush this; it’s where your chowder builds its comforting depth.

Step 3: Build the Chowder Base

Add the diced potato, paprika, salt, and pepper. Give it a good stir so the potato pieces get coated in the spices. Then stir in diced tomatoes, the browned chorizo back into the pot, and pour in the chicken stock. Bring everything up to a gentle simmer and let it cook for 15 to 20 minutes or until the potatoes are tender. This simmering step melds all those vibrant flavors together perfectly.

Step 4: Stir in the Cream and Corn, then Add Shrimp

Lower the heat so the pot barely simmers, then stir in the frozen corn and half and half. Once it comes back to a gentle simmer, add the peeled, deveined shrimp. Let them poach carefully in the chowder for just 2 to 3 minutes until they turn opaque and pink—that’s how you know they’re perfectly cooked without getting rubbery.

Step 5: Serve and Enjoy!

Ladle the chowder into big bowls, garnish with fresh parsley for a pop of color and freshness, and serve alongside crusty baguette toasts. Trust me, dipping that toast into the chowder is one of life’s simple pleasures.

Top Tip

From my time cooking this shrimp and chorizo chowder recipe, I’ve learned that the timing and temperature make all the difference, especially when adding shrimp. Overcooking them is a common pitfall but totally avoidable with a close eye.

Don’t skip rendering the chorizo fat: That step adds an irresistible smoky undertone that just can’t be replicated with seasoning alone.
Simmer gently: A rolling boil will toughen both the potatoes and shrimp, so keep the heat low once you add the half and half.
Add shrimp last: They only take a few minutes to cook and should remain tender and juicy.
Use fresh parsley at the end: It brightens the flavors and keeps your chowder looking as good as it tastes.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I always go for a sprinkle of fresh parsley—it adds a lovely color contrast and fresh herbal note that cuts through the richness. Sometimes, I’ll add a few dashes of smoked paprika on top or a squeeze of fresh lemon juice when I want a little brightness.

Side Dishes

Crusty toasted baguette slices are my go-to for dunking—it’s essential! A simple green salad dressed with lemon vinaigrette also pairs nicely to balance the hearty chowder.

Creative Ways to Present

For a special gathering, I like to serve the chowder in mini cast iron skillets or hollowed-out bread bowls—it instantly makes the dish feel festive and comforting. A drizzle of chili oil or some crispy fried chorizo bits on top adds texture and flair that guests always rave about.

Make Ahead and Storage

Storing Leftovers

I always store leftover shrimp and chorizo chowder in an airtight container in the fridge within a couple of hours of cooking. It keeps really well for up to 3 days, so it’s perfect for lunch the next day. Just give it a gentle stir before reheating to recombine any separated cream.

Freezing

Since the chowder includes cream and shrimp, I prefer to freeze it without the shrimp—just freeze the base and reheat later, adding fresh shrimp when you reheat. This keeps texture and flavor intact without the shrimp turning rubbery.

Reheating

Reheat on low heat on the stove, stirring occasionally. This gentle heat prevents curdling of the cream and keeps shrimp tender. If reheating from frozen, thaw overnight in the fridge first for best results.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned?

Absolutely! If you have ripe fresh tomatoes, dice about 2 cups and add them in place of canned diced tomatoes. Just simmer a bit longer to break them down and build flavor.

What if I don’t eat pork – can I substitute the chorizo?

Yes! You can swap Spanish chorizo with turkey chorizo or a smoky sausage alternative. Just adjust cooking time to render fat properly and maintain that signature smoky flavor.

Can I make this chowder spicy?

Definitely. Add a pinch of cayenne, some chopped fresh chili, or sprinkle crushed red pepper flakes when cooking the aromatics. The smoky paprika and spicy chorizo already add warmth, but this amps it up for heat lovers.

How do I know when the shrimp are perfectly cooked?

Shrimp cook quickly and are done when they turn opaque with a pink tint and curl into a loose “C” shape. Overcooked shrimp look tightly curled and rubbery, so keep an eye on your pot!

Final Thoughts

This shrimp and chorizo chowder recipe has become a cozy staple in my kitchen that I love sharing with friends. Its ease and bold flavors never fail to impress, and the balance of smoky, creamy, and fresh elements means there’s always a spoonful for every mood. I’m confident you’ll enjoy making it as much as I do—and more importantly, eating it!