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If you're looking for a dish that perfectly balances comforting warmth with bold flavors, look no further than Spicy Shrimp and Chorizo Chowder. This delightful chowder marries the succulent sweetness of shrimp with the smoky, spicy kick of chorizo, creating a culinary experience that tantalizes the taste buds with every spoonful. Chowder, a beloved staple in many households, provides not just nourishment but also a sense of comfort, making it an ideal choice for cozy dinners, gatherings with friends, or a hearty meal on a chilly day.

Shrimp and Chorizo Chowder

Looking for a delicious vegetarian lunch option? This low-carb dish is perfect for those seeking a healthy yet flavorful meal that keeps you satisfied throughout the day. Try it afterka for a delightful twist on your usual lunch! VegetarianLunch LowCarbLunch HealthyEating MealPrep ComfortFood Chowder Foodie
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Ingredients
  

1 lb (450g) shrimp, peeled and deveined

6 oz (170g) chorizo sausage, sliced

4 cups (960ml) chicken or seafood broth

2 cups (480ml) whole milk

1 cup (240ml) heavy cream

2 medium potatoes, diced

1 medium onion, chopped

3 cloves garlic, minced

2 stalks celery, diced

1 red bell pepper, diced

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for extra heat)

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté Chorizo: In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes until it starts to brown and release its oils. Remove the chorizo from the pot and set aside, leaving the oils behind.

    Cook Vegetables: In the same pot, add the chopped onion, diced celery, and red bell pepper. Cook for about 4-5 minutes until the vegetables are soft. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Potatoes and Spices: Stir in the diced potatoes, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the potatoes with the spices.

        Pour in Broth: Add the chicken or seafood broth to the pot, bringing it to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.

          Incorporate Dairy: Stir in the whole milk and heavy cream, and return the cooked chorizo to the pot. Allow the chowder to simmer gently for another 5 minutes, letting the flavors meld.

            Add Shrimp: Add the peeled and deveined shrimp to the chowder, cooking for about 3-5 minutes until they turn pink and opaque. Taste and adjust seasoning with additional salt and pepper if needed.

              Garnish and Serve: Remove from heat and garnish with fresh parsley. Serve hot with lemon wedges on the side for a fresh squeeze of flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6