Easy Shrimp and Chorizo Chowder for a Cozy Weeknight Dinner
There are certain dinners that instantly make a weekday feel special, and Easy Shrimp and Chorizo Chowder is one of them. It’s rich without being heavy, comforting without being boring, and bold enough to satisfy everyone at the table. The combination of tender shrimp and smoky chorizo creates layers of flavor that taste like they simmered all day—yet this chowder comes together quickly, making it perfect for busy evenings when you want something homemade and hearty.
This recipe was created for real life: school nights, chilly evenings, and those moments when you want comfort food that still feels a little elevated. Shrimp cook fast, chorizo adds instant depth, and a creamy broth ties everything together into a spoon-worthy bowl you’ll crave again and again.
Unlike traditional clam chowders that rely on long cooking times, this shrimp and chorizo version leans into efficiency. Potatoes provide body, corn adds subtle sweetness, and paprika enhances the smoky notes already present in the sausage. Every ingredient has a purpose, and nothing feels unnecessary.
Whether you’re cooking for family, hosting friends, or just treating yourself, this chowder delivers big flavor with minimal fuss.
Why Shrimp and Chorizo Are a Perfect Pair
Shrimp has a naturally sweet, clean flavor that absorbs seasonings beautifully. Chorizo—especially smoked Spanish-style—brings spice, richness, and a hint of heat. Together, they create balance. The shrimp keeps the dish light, while the chorizo grounds it with warmth and depth.
As the chorizo cooks, it releases flavorful oils that season the entire pot. Instead of adding extra spices or complicated techniques, the sausage does much of the work for you. This makes the chowder approachable for beginner cooks while still exciting for experienced home chefs.
What Makes This Chowder Weeknight-Friendly
- One-pot cooking: Less cleanup, more time to relax
- Fast seafood: Shrimp cook in minutes
- Flexible ingredients: Easy to adapt based on what’s in your fridge
- Comforting but not heavy: Creamy without feeling overwhelming
This chowder fits beautifully into a regular dinner rotation. It’s indulgent enough to feel special but simple enough to make on a whim.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 6 oz smoked chorizo, sliced into rounds
- 2 tablespoons olive oil (if needed)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced small
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- 3 cups seafood stock or chicken stock
- 1 cup heavy cream
- 1 tablespoon butter
- Fresh parsley or chives, chopped (for garnish)
- Optional: pinch of chili flakes for heat
Instructions
- Brown the chorizo:
Heat a large pot over medium heat. Add chorizo slices and cook until lightly crispy and oils are released. Remove chorizo with a slotted spoon and set aside. - Build the base:
In the same pot, add onion and cook in the chorizo drippings until soft and translucent. Add garlic and cook for 30 seconds until fragrant. - Add vegetables:
Stir in diced potatoes, corn, smoked paprika, black pepper, and a light pinch of salt. Cook for 2–3 minutes to coat everything in flavor. - Simmer:
Pour in stock, bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender. - Make it creamy:
Stir in cream and butter. Add the cooked chorizo back to the pot and simmer gently for 3 minutes. - Add shrimp:
Add shrimp and cook just until pink and opaque, about 3–4 minutes. Do not overcook. - Finish and serve:
Taste and adjust seasoning. Garnish with fresh herbs and serve hot.
Texture, Flavor, and Aroma
This chowder strikes the perfect balance between silky and chunky. The potatoes thicken the broth naturally, while cream adds smoothness without overpowering the seafood. Each spoonful offers tender shrimp, smoky sausage, and soft vegetables suspended in a broth that feels luxurious but not heavy.
The aroma alone—smoky chorizo, garlic, and paprika—will draw everyone into the kitchen before you even call them to the table.
Tips for Perfect Shrimp Chowder
- Use raw shrimp: Pre-cooked shrimp can become rubbery
- Don’t boil after adding cream: Gentle heat keeps it smooth
- Cut potatoes small: Faster cooking and better texture
- Season at the end: Chorizo is salty; adjust carefully
Variations You’ll Love
Spicy Version:
Add extra chili flakes or a splash of hot sauce.
Lighter Chowder:
Replace half the cream with milk or evaporated milk.
Vegetable Boost:
Add diced bell peppers or celery with the onions.
No Pork Option:
Use chicken sausage with smoked paprika for similar depth.
Serving Suggestions
- With crusty bread or garlic toast
- Alongside a simple green salad
- Served in bread bowls for a fun presentation
- Finished with lemon zest for brightness
This chowder works equally well as a main dish or as part of a cozy multi-course meal.
Cultural Inspiration
Shrimp chowders are rooted in coastal cooking traditions, while chorizo brings Iberian influence. This dish blends seafood comfort with bold spice, reflecting how modern home cooking borrows from multiple cuisines to create something new, practical, and delicious.
Why This Recipe Belongs in Your Rotation
This Easy Shrimp and Chorizo Chowder checks every box: fast, comforting, flavorful, and memorable. It’s the kind of recipe that becomes a family favorite after one try—and the kind you’ll proudly share when someone asks, “What smells so good?”
Easy Shrimp and Chorizo Chowder
Ingredients
Equipment
Method
- Brown chorizo in a large pot until oils release; remove and set aside.
- Sauté onion in the same pot until soft. Add garlic and cook briefly.
- Add potatoes, corn, paprika, and stock. Simmer until potatoes are tender.
- Stir in cream and return chorizo to the pot.
- Add shrimp and cook until just pink. Adjust seasoning and serve.
