I almost titled this dish “OMG Corn Chowder with Shrimp and Chorizo”, because it’s SO. DAMN. GOOD. I took the leftovers to work today and I was literally splashing it around my desk because I was eating so enthusiastically. That’s normal, right?
Corn Chowder with Shrimp and Chorizo
Just the Tip / Inspired by Bev Cooks
Serves 4 / 10 ww pts+
What I used:
- 2 links of spanish chorizo, quarted length-wise and chopped (I like wellshire farms chorizo from whole foods because it’s nitrate free and lower in fat) – if the casing is loose at all, try to peel as much as you can off
- 1 lb shrimp, peeled, deveined, and butterflied
- 1 onion, diced
- 4 cloves of garlic, grated (or minced)
- 1-2 tbsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 3 cups of corn (frozen and defrosted is fine, or fresh from 6 ears)
- 4 cups reduced sodium chicken broth
- 1 cup half and half
- kosher salt and freshly ground pepper
- 2 tsp olive oil
- 1/2-3/4 cup white wine (or vermouth)
What I did:
- Heat the olive oil in a large pot over medium high heat. Add the chorizo and brown on all sides. Remove the chorizo to a plate.
- Season the shrimp with salt and pepper on both sides. Add to the pan (might have to do it in batches so they’re not overcrowded) and cook for 2 minutes per side. Remove cooked shrimp to the plate as well.
- Add the vermouth or white wine and let reduce, scraping up any flavorful brown bits from the bottom of the pan. Once the wine has reduced, add the onion to the pan, season with a little salt, and saute until softened, about 5 minutes. Then add the garlic, paprika, crushed red pepper and cook together until the garlic is fragrant, another 1-2 minutes. Add the corn, half and half, and the chicken broth, bring to a boil, then reduce to simmer for 15 minutes. Season with salt and pepper and serve with the shrimp and chorizo mixed in.