Spicy Shrimp and Chorizo Chowder with Creamy Coconut Broth Recipe

Introduction

This Spicy Shrimp and Chorizo Chowder combines smoky chorizo with tender shrimp in a creamy coconut broth, creating a rich and comforting dish with a touch of heat. It’s perfect for a hearty weeknight dinner or impressing guests with bold flavors.

Ingredients

• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casings removed and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup coconut milk
• 1 pound shrimp, peeled and deveined
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook for 5-7 minutes, stirring occasionally, until it starts to crisp.
2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté for about 3 minutes until the onion is softened and fragrant.
3. Step 3: Stir in the diced potatoes, chicken broth, heavy cream, and coconut milk. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Step 4: Add the peeled and deveined shrimp along with the smoked paprika. Cook for 5-7 minutes until the shrimp turns pink and opaque.
5. Step 5: Season the chowder with salt and pepper to taste. Remove from heat.
6. Step 6: Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onion and garlic.
• Use low-sodium chicken broth to better control the saltiness of the chowder.
• Swap the potatoes for sweet potatoes for a slightly sweeter and earthier flavor.
• If you prefer a thicker chowder, mash some of the cooked potatoes before adding the shrimp.
• Garnish with a squeeze of fresh lime juice for a bright, citrusy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid freezing, as the cream and coconut milk may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage instead of chorizo?

Yes, you can substitute chorizo with andouille or kielbasa for a similar smoky flavor, though the taste will vary slightly.

Is this chowder spicy?

It has a mild to moderate heat from the chorizo and smoked paprika. You can adjust the spiciness by adding more smoked paprika or including extra chili peppers if you like it hotter.

Spicy Shrimp and Chorizo Chowder with Creamy Coconut Broth Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

A hearty and flavorful Spicy Shrimp and Chorizo Chowder featuring a rich and creamy coconut broth, tender potatoes, smoky paprika, and succulent shrimp, finished with fresh parsley for a perfect warming meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish-inspired

Ingredients

Scale 1x2x3x

Meat & Seafood

• 1/2 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Produce

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• Fresh parsley, chopped, for garnish

Dairy & Oils

• 1 tablespoon olive oil
• 1/2 cup heavy cream

Pantry

• 4 cups chicken broth
• 1/2 cup coconut milk
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Cook the chorizo: Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook for 5-7 minutes, stirring occasionally, until it starts to crisp up and releases its flavorful oils.
2. Sauté onions and garlic: Add the finely chopped onion and minced garlic to the pot with the chorizo. Cook for an additional 3 minutes until the onions become translucent and the garlic is fragrant.
3. Add potatoes and liquids: Stir in the diced potatoes, chicken broth, heavy cream, and coconut milk. Bring the mixture to a simmer over medium heat.
4. Simmer until potatoes are tender: Let the chowder simmer gently for 15-20 minutes, stirring occasionally, until the potatoes are soft and cooked through.
5. Cook the shrimp: Add the peeled and deveined shrimp along with smoked paprika to the pot. Cook for 5-7 minutes more, or until the shrimp turn pink and opaque, indicating they are cooked.
6. Season and serve: Season the chowder with salt and pepper to taste. Remove from heat, ladle into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

• You can substitute chicken broth with vegetable broth to make it pescatarian friendly.
• Adjust the amount of smoked paprika or add cayenne pepper for more heat.
• For a dairy-free version, omit heavy cream and add extra coconut milk or a non-dairy cream alternative.
• Serve with crusty bread or over rice for a more filling meal.
• Make sure not to overcook the shrimp to avoid rubbery texture.

Keywords: Shrimp chowder, chorizo soup, coconut broth soup, spicy shrimp recipe, creamy chowder