Shrimp and Chorizo Chowder

 

Ingredients

• 4 ounces Spanish dry-cured chorizo

• 1 tablespoon olive oil

• 1/2 yellow onion, diced

• 1 carrot, peeled and diced

• 2 cloves garlic, minced

• 1 russet potato, peeled and diced

• 2 teaspoons Spanish smoked paprika (regular paprika will work also)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 (15-ounce) can diced tomatoes

• 4 cups chicken stock

• 1 cup half and half

• 1 cup frozen corn (no need to defrost)

• 1 pound large shrimp, peeled and deveined

• Fresh parsley, for garnish

• Baguette toasts, for dipping you can use keto bread too!!

• Method

  1. Cook the chorizo:

     In a large pot over medium heat, add olive oil and cubed chorizo. Cook for a few minutes until the chorizo is browning slightly and starting to render some fat. Remove the chorizo from the pot with a slotted spoon so it doesn’t burn.

  2. Add the onions, carrot, and garlic: 

     Add onions, carrot, and garlic to the pot. Cook, stirring occasionally, until the vegetables soften slightly, 3-4 minutes. 

     Then add potato, paprika, salt, and pepper. Stir to combine. Add the diced tomatoes and chicken stock and bring soup to a slight simmer. Return chorizo to the pot. Simmer for 15-20 minutes until potatoes are tender.

  3. Serving the chowder:

     Serve the chowder in big bowls with a side of toasted baguette and garnished with parsley. 

     If you have leftover chowder, it will keep well in the fridge for a few days. Reheat gently on low heat on the stove.

  4.