Chorizo Shrimp Corn Chowder #FishFridayFoodies

Spicy smoky chorizo and succulent shrimp are the best addition to a creamy corn chowder. Warm yourself up with a steaming bowl of chorizo shrimp corn chowder tonight.

Several years ago, I made a recipe from a friend and fellow blogger that had us ooo-ing and ah-ing. I saved the link and the instructions because I knew I’d want to make it again. But, of course, time and new recipes to try got in the way of that happening.

That delicious recipe came to mind again when I saw that the theme for this month’s Fish Friday Foodies was Out of the Shell and into the Pan. It was time to peel some shrimp! I switched out the bacon for some spicy smoky Spanish chorizo and used frozen corn instead of fresh. Oh, and I added cayenne because we really do like things spicy. But otherwise, this is very much like Susan made it originally.

Chorizo Shrimp Corn Chowder

Packed with flavor, this warming bowl of goodness is just the sort of comfort food we all need in chilly January.

Ingredients
8 1/2 oz or 240g hot and smoky chorizo, skin removed, diced
1 medium onion, finely chopped
1 small green bell pepper, diced
1 large potato
2 garlic cloves, minced
5 1/4 cups or 740g fresh or frozen corn kernels
3 cups or 720ml chicken stock
1/2 teaspoon fine sea salt
a few good grinds black pepper
1/4-1/2 teaspoon ground cayenne
12 1/4 oz or 347g jumbo shrimp (weight after peeling and deveining)
1 cup or 240ml whole milk

Method
In a Dutch oven or another thick-bottomed pot, cook your chorizo pieces over a medium heat, stirring often, until they are a little bit crunchy. They will release some gorgeous red oil. Tip in the chopped onion and bell pepper and lower the heat a little.

Sauté until the onion is translucent and the pepper has softened, stirring occasionally.

Meanwhile, peel and cube your potato and cover it with cool water in a small bowl, so it doesn’t turn brown.

Add the garlic to the pot and cook for a minute or so, then drain the water off of the potato and add it to the pot as well, stirring well.

Add the corn kernels to the mixture in the Dutch oven, then pour in the chicken stock. Season with the salt, black pepper and cayenne.

Bring the whole pot to the boil then reduce the heat and simmer with the lid on for about 25 minutes. Remove the pot from the stove and allow to cool for a few minutes, uncovered.

Use a slotted spoon to remove about 2 cups of vegetables and chorizo from the pot.

Blend the rest using a hand blender or in batches in your blender.

Add the shrimp to the pot and put it back on the stove over a low heat. Cook for a few minutes or just until the shrimp are pink.

Add the removed vegetables back to the pot, the pour in the milk and stir well.

Heat through again. Taste the chowder and add more salt, black pepper and cayenne, if necessary.

Serve in bowls, making sure that each person gets a few of the shrimp. Garnish with some parsley or cilantro, if desired. Some toasted crusty bread for dipping is also a fine idea.

Enjoy!

Check out the other shellfish dishes we are sharing today. Many thanks to our host, Camilla of Camilla’s Cooking Adventures for this great theme.

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