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Peruvian Shrimp-and-Corn Chowder

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 4
In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.
RECIPE INGREDIENTS
3 tablespoons cooking oil
1 pound unpeeled medium shrimp
3 teaspoons salt
1 onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
Dash tabasco sauce
1 small butternut squash (about 11/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
1/2 small head green cabbage (about 11/4 pounds), chopped (about 1 quart)
1 pound baking potatoes (about 2), peeled and cut into 11/2-inch chunks
4 ears of corn, halved
2 quarts water
1 cup heavy cream
1 cup frozen peas (optional)
Peruvian Shrimp-and-Corn Chowder Recipe at Cooking.com
DIRECTIONS
In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.


Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.


Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Corn Chowder
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 701
Fat. Total: 36g
Fiber: 13g
Carbohydrates, Total: 69g
Sodium: 1994mg
% Cal. from Fat: 46%
Cholesterol: 254mg
Protein: 33g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Stephanie, ON Reviewed: 03/12/2008
I give this a 5. I didnt have heavy cream but mixed light cream cheese with milk to make it look like cream. The cumin and butternut squash go well and smells lovely while cooking with the onions. I made one bowl with Cod and calamari and one with just shrimps as my dad dislikes shrimp. The base of the soup is flavourful and my family can't wait to have this again. Corn on the cob makes all the difference as it gives it a unique taste instead of frozen kernels. Great recipe.
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