View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Peruvian Shrimp-and-Corn Chowder

Source: Quick from Scratch - Soups and Salads
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
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.
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
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.
73 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.