Nothing beats the warmth of a hearty bowl on a chilly evening, and this Shrimp and Chorizo Chowder Recipe brings just the right touch of smoky spice and comforting creaminess. It’s that kind of dish that fills your kitchen with inviting scents and promises a satisfying, flavor-packed meal.

The image shows a large white speckled bowl filled with a colorful shrimp soup. The soup has a rich orange broth as the base layer. On top of this, there are many pieces of shrimp that are white with a hint of pink, arranged throughout the soup. Mixed in are diced yellow potatoes, bright yellow corn kernels, small orange carrot pieces, and bits of red tomatoes. Finely chopped green herbs are sprinkled lightly over everything. To the right side of the bowl, two golden toasted slices of bread lean against the edge. A silver spoon is partially dipped in the soup among the shrimp and vegetables. The bowl sits on a beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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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:

Why You'll Love This Recipe

This Shrimp and Chorizo Chowder Recipe quickly became a favorite in my home, and I’m confident you’ll feel the same. It’s the perfect balance between rich, smoky chorizo and tender shrimp swimming in a creamy, paprika-kissed broth. Honestly, it’s a dish that’s both simple enough for weeknights and special enough to impress friends.

Bold flavors: The smoky chorizo combined with paprika creates a depth that pops, making every spoonful memorable.
Quick to prepare: From start to finish, it takes about 40 minutes, perfect for those busy days when you want comfort without fuss.
Versatile ingredients: You'll find everything easily in the market, and the recipe adapts well if you want to swap proteins or veggies.
Perfect texture: Creamy broth, tender potatoes, and just-cooked shrimp give a satisfying bite every time.

Ingredients & Why They Work

Mixing seafood and sausage might seem adventurous, but here the flavors harmonize beautifully. Each ingredient plays a role: the chorizo imparts smokiness, shrimp adds sweetness and protein, and vegetables build a hearty base. When you shop, look for quality chorizo and fresh shrimp to really make this come alive.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, cubed Spanish chorizo with a deep red hue and marbled fat, half of a yellow onion diced finely with translucent layers, a fresh carrot diced into small orange cubes, two cloves of garlic peeled and whole, a russet potato peeled with rough skin texture and cut into chunks, a small white bowl filled with bright red paprika powder, kosher salt crystals and ground black pepper scattered neatly nearby, a simple white bowl holding diced fresh red tomatoes, another white bowl brimming with rich chicken stock, a white bowl containing bright yellow frozen corn kernels, a white bowl with smooth creamy half and half, plump large raw shrimp with translucent shells and pink accents, a small bunch of fresh green parsley sprigs, and a few slices of toasted baguette with a golden crust arranged artfully — all placed 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: Adds richness and helps brown the chorizo for flavor.
Spanish chorizo: Smoky, slightly spicy, it’s the key flavor booster; pick fresh or good-quality cured varieties.
Yellow onion: Brings gentle sweetness and depth when softened.
Carrot: Adds subtle sweetness and texture contrast.
Garlic: Gives aromatic warmth and layers of flavor.
Russet potato: Perfect for thickening the chowder and providing hearty body.
Paprika: The smoky or regular kind adds earthiness and color.
Kosher salt & black pepper: Simple seasoning to balance and highlight flavors.
Diced tomatoes: Adds brightness and slight acidity to cut through richness.
Chicken stock: Creates the savory broth base.
Frozen corn: Sweet little bursts that don’t require thawing.
Half and half: Makes the broth creamy without overpowering.
Large shrimp: Tender and juicy, cooking quickly to keep their delicate bite.
Fresh parsley: A herbaceous finish to lighten the bowl.
Baguette toasts: Essential for soaking up every last bit of that luscious chowder.

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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

I like to tweak this Shrimp and Chorizo Chowder Recipe depending on my mood or what’s in season. It's a flexible base that welcomes your favorite additions or swaps.

Variation: Sometimes, I swap the shrimp for scallops or firm white fish for a different seafood twist. It’s equally delightful and changes the vibe subtly.
Spice level: Want it extra fiery? Add a pinch of cayenne or a diced jalapeño when cooking the veggies to kick up the heat.
Dairy-free option: Replace half and half with coconut milk for a creamy yet dairy-free chowder that still feels indulgent.
Chunkier veggies: Try adding diced celery or bell peppers for extra crunch and flavor depth.

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

A bowl filled with orange creamy soup topped with many small shrimp, diced yellow potatoes, corn kernels, small carrot cubes, diced red tomatoes, and chopped green herbs scattered on top, creating a colorful and textured look. On the right side of the bowl, there are three toasted slices of golden bread resting against the side. The bowl is white and placed on a light beige cloth with a silver spoon to the right on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the Chorizo for Depth

I start by heating olive oil in a large pot over medium heat, then toss in the cubed Spanish chorizo. Cooking it until it browns just a bit and releases its flavorful fat (about 3–4 minutes) is crucial — this step infuses the entire chowder with that signature smoky aroma. Don’t skip draining the chorizo on paper towels so the soup doesn’t get greasy.

Step 2: Softening the Veggies and Layering Flavors

With the chorizo set aside, I add diced onions, carrot, and minced garlic to the pot. Cooking until they are tender but not browned, usually 3–4 minutes, creates a sweet, aromatic foundation. Then come the diced potatoes, paprika, salt, and pepper — stir everything well so the spices evenly coat the veggies for that full-bodied flavor.

Step 3: Building the Broth and Simmering

Next, toss in the canned diced tomatoes, browned chorizo, and chicken stock. Bring the pot to a gentle simmer and let it cook until the potatoes are tender—this usually takes about 15 to 20 minutes. Keep an eye on the heat; you want a soft simmer, not a boil, so all those flavors meld beautifully.

Step 4: Creaminess and Shrimp Poaching

Once the potatoes are soft, lower the heat and gently stir in frozen corn and half and half. When the chowder starts to bubble softly again, add the peeled shrimp. Poach just until they turn pink and opaque — usually 2 to 3 minutes — because overcooked shrimp get rubbery, and nobody needs that. Then just a final sprinkle of fresh parsley for brightness and you’re ready to serve.

Top Tip

From my experience, the secret to nailing this chowder lies in timing and ingredient prep. Getting the chorizo just right, simmering the potatoes until tender but not mushy, and poaching the shrimp gently ensures every texture and flavor shines. Trust me; it’s worth the few extra minutes to pay attention here!

Chorizo browning: Brown until just crisp around edges but not burnt for balanced smoky flavor.
Potato tenderness: Test often; overcooked potatoes break down too much but undercooked leaves an unpleasant crunch.
Shrimp timing: Add shrimp only at the end and poach briefly to stay tender.
Simmer temperature: Keep a gentle simmer throughout to meld flavors without boiling off the creaminess.

How to Serve Shrimp and Chorizo Chowder Recipe

Garnishes

I always stick with fresh parsley as a garnish—it brings a lovely, fresh green note that beautifully balances the richness. Sometimes I add a squeeze of lemon juice for brightness or sprinkle a bit of smoked paprika on top just for that extra flavor zip.

Side Dishes

Toasting baguette slices until golden and crisp is my go-to side; they’re perfect for dipping and soaking up the chowder’s creamy broth. A simple arugula salad with lemon vinaigrette also pairs nicely, cutting through the richness and adding a peppery crunch.

Creative Ways to Present

For gatherings, I love serving this chowder in individual mini cast iron pots or pretty white bowls, topped with parsley and a baguette spear leaning casually on the side. It looks inviting and gives that cozy, homemade feeling that guests adore.

Make Ahead and Storage

Storing Leftovers

After the chowder cools, I transfer it to an airtight container and keep it in the fridge. It stays fresh and flavorful for up to 3 days—perfect for quick lunches or an easy second dinner.

Freezing

I’ve frozen this chowder a couple of times with good results, but I recommend freezing before adding the half and half and shrimp. Reheat fully, then stir in cream and gently add shrimp last to keep textures intact.

Reheating

Reheat on low heat on the stove, stirring occasionally to prevent scorching. If the chowder thickens too much, add a splash of stock or water to loosen it back up. Add shrimp at the very end if you froze the chowder without them.

Shrimp and Chorizo Chowder Recipe