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Open Recipe: Shrimp, Corn, and Chorizo Chowder

Shrimp, Corn, and Chorizo Chowder

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Yield: 8.00 Portion

Recipe Description

When I wrote this recipe I started out wanting to eat shrimp after a week of smokey concoctions from the grill. I decided to make a soup, then found some corn. About half way into making the chowder I saw some chorizo; suffice to say that chowder without some form of pork is...

Ingredients

QuaUnitIngredient 
4 cloves garlic, peeled and sliced
1 ea red onion, diced large
4 ribs celery, diced large
1 ea jalapeno, seeded and diced
1/4 pound Mexican chorizoView Recipe
1 ea potato, cubed
1 cup corn kernels
4 cups shrimp stock
2 pounds peeled and deveined shrimp
4 cups half and half
2 ea limes
1/4 cup chopped cilantro
1 ts rubbed sage
2 ea bay leaves

Method & Notes

  1. Slowly cook the chorizo with the garlic, onions, and celery
  2. Add the rest of the vegetables
  3. Start warming up the half and half
  4. Add the stock and bay leaves to the vegetables / chorizo, and cook till the potatoes are done
  5. Add the shrimp to the soup
  6. Pour in the half and half, then bring to a simmer
  7. Remove from the heat, season with cilantro and lime, then let sit for 5 minutes

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