This spicy crab chowder with chorizo is an alternate version of our spicy crab bisque with chorizo but this chowder is a chunky, hearty version with a few modified ingredients.
This spicy crab chowder with chorizo takes on a stunning color thanks to the liquid gold (aka fat) rendered from dry Spanish chorizo.
Combined with fresh, jumbo lump crab and pillowy Yukon gold potatoes, this chowder is pure comfort in a bowl. It tastes delicious, it looks delicious, and it isn’t terribly difficult to whip up! It takes about 45 minutes start-to-finish, so you’ll have a gorgeous, flavorful dinner ready in no time.
Spicy Crab Chowder with Chorizo
- Soup pot
- 10 ounces dry Spanish chorizo
- 16 ounces jumbo lump crab meat
- 3 anchovy fillets
- 1 large onion
- 2 red bell peppers
- Crushed red pepper to taste
- 6 cloves garlic
- 1 teaspoon mustard seeds
- 6 cups chicken stock
- 1 14.5- ounce can crushed tomatoes
- 3 Yukon gold potatoes
- ¾ cup heavy cream
- Salt and pepper to taste
- 2 teaspoons paprika
- 1 teaspoon extra virgin olive oil
- Greens of your choice if desired (such as minced chives, scallions, parsley leaves, or a few microgreens)
- Drizzle of extra virgin olive oil if desired
- Remove the paper from the chorizo and then small-dice the chorizo. Set aside. Peel and dice the onion. Peel and dice the red bell pepper. Peel and dice the garlic. Peel the potatoes and dice into bite-sized cubes. Transfer the potatoes to a bowl of cold water.
Cook the Chorizo:
- To a soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, for 6-8 minutes or until the fat has rendered and the chorizo is crispy. Using a slotted spoon, transfer the chorizo to a bowl, keeping the oil in the pot.
Sauté the Aromatics:
- Add the anchovy fillets to the pot of oil over medium heat and use your spoon to mash them into the oil for 4-5 minutes or until ‘melted’. Add the onions and red bell peppers and cook, stirring regularly, for 8-9 minutes until softened. Add crushed red pepper along with the garlic and mustard seeds. Stir often until fragrant, an additional 1-2 minutes.
Prepare the Soup:
- Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the crushed tomatoes along with a sprinkle of salt and pepper and the paprika. Add the potatoes and bring to a boil. Add half the cooked chorizo. Reduce heat and simmer for 20-25 minutes or until the potatoes are fork tender. Pour in the cream and stir to combine.
Prepare the Crab:
- As the crab chowder simmers, prepare the crab. In a bowl, combine the crab with the extra virgin olive oil and season with salt and pepper. Transfer to the fridge until ready to serve.
- Ladle the hot soup into bowls and pile the crab on top. Garnish with herbs or microgreens, if desired. Sprinkle with the remaining crispy chorizo and a drizzle of extra virgin olive oil.
- Optionally, you can fold the crab into the pot of chowder and then ladle it into the bowls once it’s completely warmed through and then garnish with greens and crispy chorizo and a drizzle of extra virgin olive oil.