This seafood soup is so delicious. There is a certain magic that happens with the combination of the chorizo and the potato chunks that cook down in the homemade chicken stock. Add in shrimp, and you have a delicious, hearty stew that has something for everyone. We used shrimp in this version, but it’s equally lovely with any shellfish you like. I also have a great version with clams in my cookbook. There are so many ways to make this fantastic, satisfying stew!Print
This soup is a great way to spice up your Whole30!
2 Tbsp clarified butter
1 large white onion, chopped
3 garlic cloves, chopped
24 oz precooked Whole30 compliant chorizo sausage
1 Tbsp red wine vinegar
1 tsp red pepper flakes
6 cups chicken stock (more, if needed)
1–½ pounds fingerling red potatoes, quartered
1 cup green beans (cut into ½ inch pieces)
1 large carrot, cut into ¼ inch coins
8 oz peeled, deveined shrimp
¼ cup Tomato Confit (or 1 Tbsp tomato paste, dissolved in warm stock)
¼ cup crushed tomatoes
In a large Dutch oven or pot (7.5-8 qt) over medium high heat, melt the clarified butter. Add the onion and cook, stirring frequently, until translucent and soft, about 2 minutes. Add the garlic and cook 1 more minute.
Add the chorizo and stir to combine. Cook until the chorizo is browned, about 5 minutes.
Add the vinegar and red pepper flakes, stir to combine well, and turn off heat. Set aside.
In a separate stock pot, bring chicken stock to a boil over medium high heat. Add the potatoes, stirring occasionally while the stock comes back to a boil. Once boiling, continue to cook for 5 minutes. Add the green beans and cook for 6 minutes. Add the carrots and cook until just tender, about 2 minutes. Add the shrimp and cook 3 minutes.
Meanwhile, remove about 2 Tbsp chicken stock and place in the other large pot with the chorizo to deglaze the pan.
When the vegetables and shrimp are done cooking, reserving 1 cup of the chicken stock, transfer the remaining contents into the deglazed large pot to combine with the chorizo mixture.
Using a medium saucepan, combine the reserved chicken stock, the tomato confit, and the crushed tomatoes. Stirring to combine, cook for about 1 minute to bring to heat. Transfer to the other pot, stir to combine, and serve.
Teri’s tip: Keep additional chicken stock off to the side, so if too much boils off during cooking, you have some reserved to add to the stew.