Shrimp Chouriço Corn Chowder

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Sharing is Knowledge

Living in coastal New England, having a good recipe for New England Clam Chowder is an absolute must. You won’t go back to clam chowder after this one. It is absolutely delicious! There won’t be a drop left in the bowl.
Prep time: min
Cook time: min
Total time: min
Yield: 6 servings

How-to Video


  • 1 stick salted butter
  • 1 cup ground chouriço
  • 1 small onion, diced
  • 2 single stalks celery, diced
  • 1 tablespoon minced garlic
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • ¼ teaspoon hot crushed red pepper
  • ½ cup flour
  • 1 cup clam juice
  • 1 ½ cups chicken broth
  • 1 ¾ cup thawed frozen corn kernels
  • ½ pound raw small shrimp, chopped
  • ¼ cup fresh parsley, chopped
  • 2 cups light cream


  1. In medium stock pot over medium heat, melt butter and mix in chouriço.
  2. Add onions, celery, and garlic and cook over medium heat for 20 minutes.
  3. Mix in white pepper, salt and crushed red hot pepper.
  4. Mix in flour to make a roux. Cook for 5 minutes over medium low heat.
  5. Add clam juice, chicken broth. Mix in well and bring to a simmer, cook for 10 minutes.
  6. Add thawed frozen corn kernels, shrimp and cream. Simmer for 15 minutes and serve.