Simply Recipes / Nick Evans
This hearty chowder is one of the best comfort food soups Ive had.
But everyone enjoyed it, slurped it, and dipped toasted baguette pieces in it.
Shrimp with chorizo is a wonderful flavor combination.
Simply Recipes / Nick Evans
The smokiness from the paprika-packed chorizo blends with the shrimp, and the broth is just next level delicious.
I will dream of this broth!
Start-to-finish, this soup is only a 45-minute project and tastes like it should be an all-day simmering affair.
Simply Recipes / Nick Evans
Trust me when I say it should be on your to-make list as soon as possible!
What Makes a Soup a Chowder?
Some maintain that chowder needs to have pork or some form of dairy.
Simply Recipes / Nick Evans
Thanks to half and half and the pork-based chorizo, this recipe hits all the marks of a chowder.
The Best Chorizo For This Recipe
This is an important one.
you could find Spanish chorizo at many well-stocked grocery stores these days.
Simply Recipes / Nick Evans
Boars Head makes a good, widely available version of Spanish chorizo, so look out for that one.
Instead, the way to build delicious flavors in soups is to think about adding your ingredients in layers.
Then the second layer is the aromatics like onions, garlic, and carrots.
Simply Recipes / Nick Evans
Cook those to bring out more flavor.
Then you add the potatoes, broth, tomatoes, and spices.
This is the simmering layer of the soup and combines all the flavors.
Simply Recipes / Nick Evans
Finally you finish the soup with some corn, half & half, and shrimp.
That rounds out the soup and youll be left with an incredible broth that is perfect for bread dipping!
I like to garnish this chowder with a little fresh parsley and serve it with toasted baguette for dipping.
Simply Recipes / Nick Evans
The broth in this chowder is SO good when you dip crusty bread in it.
Its amazing and my favorite part of the soup.
Cook for a few minutes until the chorizo is browning slightly and starting to render some fat.
Simply Recipes / Nick Evans
Remove the chorizo from the pot with a slotted spoon so it doesnt burn.
Add onions, carrot, and garlic to the pot.
Cook, stirring occasionally, until the vegetables soften slightly, 3-4 minutes.
Simply Recipes / Nick Evans
Then add potato, paprika, salt, and pepper.
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.
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.
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.
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