Shrimp and corn chowder is one of my favorite ways to enjoy shrimp.
This spicy shrimp and corn chowder with chorizo is prepared by frying smoked, Spanish-style chorizo and using the spicy rendered oil as a base for the rest of the chowder.
If you wanted to keep it even simpler and cheaper, you could turn this into an easy corn chowder with chorizo and omit the shrimp entirely!
The entire shrimp chowder is prepared in one pot for an easy, quick, delicious dinner that’s packed with flavor.
Spicy Shrimp and Corn Chowder with Chorizo
- Large pot
- 1 teaspoon vegetable oil
- 6 ounces spicy Spanish-style chorizo
- 2 tablespoons butter
- 1 large Vidalia onion
- 3 stalks celery
- 4 cloves garlic
- 6 cups low-sodium chicken stock
- 2 Idaho potatoes
- Salt pepper, and paprika to taste
- 1 pound peeled and deveined shrimp
- 16 ounces frozen sweet corn or use fresh, if desired
- 3 tablespoons heavy cream
- Sliced scallions optional, for garnish
- Peel the chorizo and dice into small cubes. Dice the Vidalia onion and the celery stalks. Peel the garlic and mince. Peel the potatoes and cut into large cubes.
Cook the Chorizo:
- Heat the vegetable oil in a large pot over medium heat. Add the chorizo and cook, stirring frequently, until the fat has rendered and the chorizo is crispy, about 6-8 minutes. Using a slotted spoon, scoop the chorizo out and transfer to a bowl leaving the oil in the skillet.
Cook the Vegetables:
- Melt 2 tablespoons of butter into the oil over medium high until frothy. Add the onion and celery and cook for 8-10 minutes until softened and browning. Add the garlic and cook for 45 seconds until fragrant. Season with salt and pepper and stir to combine.
- Next, add the potatoes and season with salt. Add the chicken stock and scrape up any browned bits stuck to the bottom of the skillet. Bring to a boil and then reduce heat, cover, and simmer for 30 minutes until the potatoes are fork-tender.
Finish the Shrimp and Corn Chowder:
- Taste the broth and season with salt, pepper, and paprika. Add the corn and shrimp and cook until the shrimp are opaque and cooked through, about 5 minutes. Stir in the heavy cream and half of the chorizo and remove from heat.
- Divide the spicy shrimp and corn chowder between bowls and garnish with sliced scallions and the remaining crispy chorizo. Enjoy!