Ingredients
* 4 ounces dry Spanish chorizo
* 1 tablespoon olive oil
* 1/2 diced yellow onion
* 1 carrot, peeled and cut into cubes
* 2 cloves of garlic, chopped
* 1 Russian potato, peeled and cut into cubes
* 2 tsp Spanish smoked paprika (regular paprika will also work)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1 (15 oz) can of diced tomatoes
* 4 cups chicken stock
* 1 half and a half cup
* 1 cup frozen corn (no need to defrost)
* 1 pound large shrimp, peeled and dissolved
* Fresh parsley for garnish
* Baguette toasts , for dipping
Method
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.
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.
Add the corn and shrimp:
When potatoes are tender, turn heat very low so the soup is on the lowest
of simmers. Stir in the frozen corn and half and half. At the very end add the
peeled shrimp and poach for 2-3 minutes until they are opaque and pink and just
cooked through.
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.