As the chilly air settles in, there’s nothing quite like the inviting aroma of a warm, hearty soup to lift your spirits. Enter my Smoky Shrimp and Chorizo Chowder with Creamy Coconut—where every spoonful boasts a delightful blend of spices and a luxurious creaminess that wraps around you like a cozy blanket. Quick to whip up in under 45 minutes, this chowder not only satisfies your comfort food cravings but is also fully customizable to fit your taste. Whether you want to swap in some fresh veggies or experiment with non-dairy options, the possibilities are endless. So, are you ready to take your tastebuds on a delicious journey that feels like a warm hug in a bowl?
Why is Chowder the Ultimate Comfort Food?
Hearty, this Shrimp and Chorizo Chowder delivers comfort in every spoonful, with rich creaminess enhanced by the smokiness of chorizo. Quick preparation means you can satisfy your cravings in under 45 minutes, making it perfect for busy weeknights. Customizable options allow you to swap ingredients, whether you choose to add fresh vegetables or opt for non-dairy alternatives. Impressive flavor comes from the unique combination of spices and creamy coconut milk, creating a dish that’s sure to be a hit with family and friends. Pair it with crusty bread, or enjoy leftovers that taste even better the next day! If you’re looking for more delicious comfort food, check out this Gorgonzola Salad Candied or Sweet Potatoes Honey for a complete meal experience.
Shrimp and Chorizo Chowder Ingredients
For the Base
• Olive Oil – Base for sautéing, adds flavor; substitute with vegetable oil for a lighter option.
• Chorizo Sausage – Provides a deep, smoky flavor and hearty texture; use Spanish chorizo for best results.
• Onion – Adds sweetness and depth to the flavor; yellow or white onion works best.
• Garlic – Amplifies overall aroma and flavor; fresh garlic is preferred for the best results.
For the Chowder
• Potatoes – Serves as the hearty component; use Yukon gold or Russet potatoes for optimal texture.
• Chicken Broth – Acts as the primary liquid base, enhancing flavor; vegetable broth can be used for a vegetarian option.
• Heavy Cream – Adds richness and creaminess to the broth; substitute with a non-dairy cream for a lighter version.
• Coconut Milk – Introduces subtle sweetness and creaminess; use full-fat coconut milk for the best texture.
For the Flavor
• Shrimp – Main protein offering tenderness; ensure shrimp is fresh; can substitute with other seafood if desired.
• Smoked Paprika – Enhances the smoky flavor profile; regular paprika can be used but will change depth of flavor.
• Salt and Pepper – For seasoning; adjust to taste.
For Garnishing
• Fresh Parsley – Adds color and freshness; basil or cilantro can be used as alternatives.
Step‑by‑Step Instructions for Shrimp and Chorizo Chowder with Creamy Coconut
Step 1: Heat the Base
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 8 ounces of crumbled Spanish chorizo. Sauté the chorizo for about 5–7 minutes, stirring occasionally, until it becomes crispy and fragrant, contributing that deep, smoky flavor to your Shrimp and Chorizo Chowder.
Step 2: Add Aromatics
Next, stir in 1 finely chopped onion and 3 minced garlic cloves into the pot. Sauté for an additional 3 minutes, allowing them to soften and become translucent. You’ll know they’re ready when they release a sweet aroma, creating a wonderful flavor foundation for your chowder.
Step 3: Incorporate Potatoes and Liquids
Now, add 2 cups of diced Yukon gold potatoes along with 4 cups of chicken broth, 1 cup of heavy cream, and 1 cup of full-fat coconut milk. Bring the mixture to a gently bubbling simmer, covering the pot and letting it cook for 15–20 minutes. The potatoes should be fork-tender, adding heartiness to your chowder.
Step 4: Cook the Shrimp
At this stage, carefully fold in 1 pound of peeled and deveined shrimp and 2 teaspoons of smoked paprika. Cook until the shrimp turn pink and opaque, approximately 5–7 minutes, stirring frequently to ensure they’re evenly coated and flavorfully mingling with the chowder.
Step 5: Final Seasoning and Serve
Once the shrimp are cooked through, season your creamy chowder with salt and pepper to taste. Remove the pot from heat and ladle the steaming chowder into bowls. Garnish generously with freshly chopped parsley, and get ready to serve this comforting Shrimp and Chorizo Chowder with Creamy Coconut to your delighted guests.
What to Serve with Smoky Shrimp and Chorizo Chowder
A delicious chowder deserves delightful companions that elevate your meal to a whole new level.
-
Crusty Bread: Perfect for dipping, this sturdy loaf soaks up the rich broth, enhancing every bite. It creates a lovely contrast with the creamy texture of the chowder.
-
Garden Salad: A fresh mix of greens and veggies adds a crisp, refreshing element to balance the richness of your chowder. Consider a zesty vinaigrette for a citrusy kick.
-
Corn-On-The-Cob: The natural sweetness of corn perfectly complements the smokiness of the chorizo, while the crunchy texture offers a delightful contrast to the creamy chowder.
-
Sautéed Spinach: Lightly sautéed with garlic, it brings vibrant color and a mild earthiness that harmonizes wonderfully with the chowder’s bold flavors.
-
Roasted Vegetables: Caramelized root vegetables like carrots and parsnips offer a sweet, nutty flavor that pairs beautifully, adding depth to your comforting meal.
-
Light Beer or Cider: A cold, crisp beer or refreshing hard cider complements the smokiness and provides a fun, laid-back vibe to your cozy dinner.
-
Chocolate Chip Cookies: For dessert, these warm, gooey cookies are the sweet ending your meal deserves, creating a delightful balance between savory and sweet!
These suggestions will not only enhance your dining experience but also create cherished moments around the table, filled with warmth and laughter.
Shrimp and Chorizo Chowder Variations
Explore delightful twists for your Shrimp and Chorizo Chowder, allowing creativity to flow freely in your kitchen.
-
Seafood Swap: Replace shrimp with scallops or white fish for a completely different seafood experience. The chowder will still retain its creaminess and rich flavors.
-
Veggie Delight: Add colorful bell peppers or zucchini for an extra layer of nutrition and texture, creating a vibrant, hearty chowder.
-
Spice Level: Adjust the amount of chorizo according to your heat preference—go for less for a milder taste or add an extra pinch of cayenne for a spicy kick.
-
Non-Dairy Creamy: Swap heavy cream with cashew cream or almond milk for a lighter, non-dairy version that still maintains that luscious texture.
-
Herbal Twist: Experiment with different herbs like fresh basil or cilantro instead of parsley. Each will lend a unique freshness to every bowlful.
-
More Vegetables: Toss in some chopped spinach or kale towards the end of cooking for a nutritious boost and a pop of color in your chowder.
-
Thick and Hearty: If you prefer a thicker chowder, mash a portion of the potatoes before adding the shrimp, creating a creamy, comforting texture.
For further inspiration, pair this chowder with a warm Burrata Crostini Prosciutto for an amazing start to your meal or serve alongside some roasted Asparagus Zucchini Squash for a vegetable side that balances the richness of the chowder. Happy cooking!
How to Store and Freeze Shrimp and Chorizo Chowder
Fridge: Store the leftover Shrimp and Chorizo Chowder in an airtight container for up to 3 days. The flavors will deepen as it sits, making each bowl even more delightful!
Freezer: If freezing, pour the cooled chowder into freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months—perfect for those busy nights when you need a quick meal!
Reheating: When ready to enjoy, thaw the frozen chowder in the refrigerator overnight. Reheat gently over low heat on the stove, stirring occasionally to prevent the shrimp from overcooking.
Airtight: Always ensure containers are tightly sealed to keep your chowder fresh and flavorful, allowing you to enjoy a heartwarming meal anytime!
Expert Tips for Shrimp and Chorizo Chowder
• Perfect Shrimp Texture: Avoid rubbery shrimp by adding them to the chowder only in the last 5–7 minutes; they should be pink and opaque.
• Flavor Balance: For a deeper smoky flavor in the Shrimp and Chorizo Chowder, always choose Spanish chorizo over Mexican chorizo, ensuring authentic richness.
• Creaminess Factor: To enhance the creaminess, consider using half-and-half or a dairy-free alternative like cashew cream instead of heavy cream.
• Vegetable Add-Ins: Feel free to boost nutrition by adding vegetables like bell peppers or zucchini; sauté them alongside the onions for full flavor.
• Maximize Leftover Flavor: If storing leftovers, the chowder’s flavor improves when refrigerated overnight; reheat gently on low heat to avoid overcooking the shrimp.
Make Ahead Options
These Smoky Shrimp and Chorizo Chowder with Creamy Coconut are perfect for busy home cooks wanting to simplify meal prep! You can fully prepare the chowder, excluding the shrimp, up to 24 hours in advance. Simply cook the chorizo, onion, garlic, potatoes, broth, and cream mixture, and then allow it to cool before refrigerating in an airtight container to maintain freshness. Then, when you’re ready to serve, gently reheat the chowder on the stove over low heat until warm, and fold in the shrimp to cook just until pink and opaque (about 5-7 minutes). This way, you’ll have a delicious, comforting meal ready in no time, just as satisfying as when made fresh!
Shrimp and Chorizo Chowder with Creamy Coconut Recipe FAQs
How do I select the best shrimp for this chowder?
Absolutely! When choosing shrimp, look for fresh, firm shrimp with a mild scent of the ocean. If using frozen shrimp, opt for “wild-caught” and check for no dark spots or freezer burn. Medium to large shrimp works best, but feel free to substitute with your sea favorites if desired.
How should I store leftover chowder?
Leftover Shrimp and Chorizo Chowder should be transferred to an airtight container and stored in the refrigerator for up to 3 days. As it sits, the flavors deepen, enhancing each delicious bowl! When ready to eat, simply reheat gently on the stove over low heat to avoid rubbery shrimp.
Can I freeze this chowder? What’s the best way?
Very! To freeze, let the chowder cool completely. Pour it into freezer-safe containers, leaving space for expansion, and seal tightly. This chowder can last for up to 3 months in the freezer. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently over low heat for the best texture and flavor.
My chowder is too thick; what can I do?
If your chowder turns out too thick, don’t worry! Simply stir in a little more chicken broth or coconut milk to loosen it up to your liking. Heat it gently on the stove until it reaches your desired consistency, stirring frequently to prevent overcooking the shrimp.
Are there any dietary considerations for this recipe?
Of course! This chowder is easily customizable. For a non-dairy option, substitute the heavy cream with cashew cream or another non-dairy alternative. Be cautious with chorizo if allergies to pork or specific spices exist; you can substitute with turkey or plant-based chorizo for a lighter or vegetarian version.
Can I add extra vegetables to this chowder?
The more the merrier! You can certainly add extras like diced bell peppers, corn, or zucchini. Just sauté them along with the onions for full flavor integration. This is a great way to tailor the chowder to your family’s tastes and sneak in more nutrients!
Creamy Coconut Shrimp and Chorizo Chowder to Warm Your Soul
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add chorizo and sauté for 5–7 minutes until crispy and fragrant.
- Stir in the chopped onion and minced garlic, sauté for an additional 3 minutes until softened.
- Add diced potatoes, chicken broth, heavy cream, and coconut milk. Bring to a simmer and cook for 15–20 minutes until potatoes are fork-tender.
- Fold in the shrimp and smoked paprika. Cook until shrimp are pink and opaque, about 5–7 minutes.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Leave a Reply