Description
A bold and creamy spicy shrimp and chorizo chowder packed with smoky sausage, tender shrimp, potatoes, and sweet corn in a rich, flavorful broth.
Ingredients
- 8 ounces chorizo sausage, sliced or crumbled
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 3 cups chicken or seafood broth
- 1 cup heavy cream
- 1/2 cup diced tomatoes (canned or fresh)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot over medium heat, cook chorizo until browned and slightly crispy. Remove and set aside, leaving flavorful drippings in the pot.
- Add olive oil if needed, then sauté onion and bell pepper for 3–4 minutes until softened.
- Add garlic, smoked paprika, and cayenne pepper; cook for 30 seconds until fragrant.
- Stir in diced potatoes, corn, and diced tomatoes.
- Pour in broth and bring to a simmer. Cook for 12–15 minutes until potatoes are tender.
- Return cooked chorizo to the pot and stir in heavy cream.
- Add shrimp and cook for 3–4 minutes until pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust cayenne for desired heat level.
- Use fresh seafood broth for deeper flavor.
- Do not overcook shrimp to keep them tender.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-Inspired