1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook, stirring occasionally, until it’s browned and crispy around the edges, about 5-7 minutes. Use a slotted spoon to remove the chorizo and set aside, leaving the flavorful oil in the pot.
2. Add the diced onion and red bell pepper to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed potatoes, smoked paprika, cumin, salt, and pepper. Let the spices toast for a minute, then pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook until the potatoes are tender, about 12-15 minutes.
4. Pour in the coconut milk and stir to combine. Return the cooked chorizo to the pot.
5. Add the shrimp and simmer gently until pink and cooked through, about 3-5 minutes. Be careful not to overcook the shrimp—they should be tender and juicy.
6. Turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
7. Ladle the chowder into bowls and garnish with chopped cilantro or parsley if you like. Serve warm and enjoy!

When I first made this, I was worried about the shrimp overcooking or the chowder getting too thick. My best tip? Trust your eyes and your nose. The shrimp will turn a cheerful pink when done, and the smell of the coconut and chorizo together will tell you it’s time to eat.