Peruvian shrimp and corn chowder is a hearty, comforting dish that originated in Peru. It's a delightful mix of shrimp, corn, and a variety of vegetables, all simmered together in a flavorful broth. The unique blend of spices gives this chowder its distinct Peruvian flavor. This rich, creamy chowder is perfect for a chilly evening and it's sure to warm you up from the inside out.
The key ingredients in this recipe are shrimp, corn, and a variety of vegetables including butternut squash, cabbage, and potatoes. These might not be everyday items in your kitchen, so be sure to add them to your shopping list. The spices used are cayenne, paprika, and ground cumin, which are common in many grocery stores. If you're not sure where to find them, check the spice aisle.
Peruvian Shrimp and Corn Chowder Ingredients
Cooking oil: This is used to cook the shrimp and sauté the onions and spices.
Medium shrimp: Shrimp is the main protein source in this chowder recipe. It's also what gives it its seafood flavor.
Salt: Enhances the flavors of the other ingredients.
Onion: Adds a savory depth to the dish.
Cayenne: Gives the chowder a bit of a kick.
Paprika: Adds a smoky, sweet flavor to the chowder.
Ground cumin: Infuses an earthy, spicy flavor.
Tabasco sauce: Adds heat to the chowder. You can adjust the amount according to your taste.
Butternut squash: Adds sweetness and creaminess to the chowder.
Green cabbage: Gives the chowder a bit of crunch and extra nutrition.
Baking potatoes: These thicken the chowder and make it more filling.
Ears of corn: Fresh corn would give the chowder a sweet, juicy pop of flavor.
Water: Provides the base for the soup.
Heavy cream: Adds a rich, creamy texture to the chowder.
Frozen peas: Adds a touch of sweetness and color to the dish.
One reader, Brittani Purdy says:
This Peruvian shrimp and corn chowder recipe is a game-changer! The flavors are so rich and comforting, and the combination of shrimp, corn, and spices is simply divine. It's a must-try for anyone who loves a hearty, flavorful soup. I highly recommend giving it a go!
Cooking Techniques for Peruvian Shrimp and Corn Chowder
How to cook the shrimp: Cook the shrimp in a pot with oil and salt until they are pink and firm, then peel and set aside.
How to prepare the chowder base: Sauté the onion with spices, then add the squash, cabbage, potatoes, corn, and water to the pot, and simmer until the potatoes are tender.
How to finish the chowder: Add the cream, then stir in the peeled shrimp, salt, and peas, and cook until the shrimp are heated through.
How to pair with wine: Consider serving the chowder with a pinot gris from Alsace to complement its flavors.
How To Make Peruvian Shrimp-and-Corn Chowder
Plump shrimp, butternut squash, and tender potatoes makes up this richly creamy and luscious corn chowder! Whip up a filling serving in just under one hour.
Serves:
Ingredients
- 3tbspcooking oil
- 1lbmedium shrimp,unpeeled
- 3tspsalt
- 1onion
- ¼tspcayenne
- ½tsppaprika
- ¼tspground cumin
- dashtabasco sauce
- 1small butternut squash,(about 1½ lbs)
- ½small green cabbage head,(about 1¼ lbs)
- 1lbbaking potatoes,(about 2)
- 4ears of corn
- 8cupswater,(2 quarts)
- 1cupheavy cream
- 1cupfrozen peas,optional
Instructions
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In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, for about 5 minutes, until the shrimp are pink and firm.
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Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.
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Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
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Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil.
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Reduce the heat and simmer, partially covered, for about 15 minutes, until the potatoes are tender. Add the cream and simmer for 10 minutes.
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Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas. Cook for about 2 minutes, until the shrimp are just heated through.
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Serve warm, and enjoy!
Nutrition
- Calories: 686.71kcal
- Fat: 35.14g
- Saturated Fat: 15.05g
- Trans Fat: 0.06g
- Monounsaturated Fat: 13.56g
- Polyunsaturated Fat: 4.76g
- Carbohydrates: 74.26g
- Fiber: 10.89g
- Sugar: 14.64g
- Protein: 27.24g
- Cholesterol: 224.40mg
- Sodium: 2496.38mg
- Calcium: 223.26mg
- Potassium: 1537.27mg
- Iron: 3.78mg
- Vitamin A: 768.25µg
- Vitamin C: 72.68mg
Pro Tip for Perfecting Peruvian Shrimp and Corn Chowder
When preparing the butternut squash, make sure to peel it thoroughly and cut it into even-sized pieces. This ensures that it cooks evenly and at the same rate as the other ingredients in the chowder. Additionally, when adding the shrimp back into the pot, be careful not to overcook them as they can become tough and rubbery. It's best to add them last and just heat them through.
Time-Saving Tips for Making This Recipe
Prep ahead: Chop and prepare all the vegetables and shrimp in advance to streamline the cooking process.
Use frozen corn: Opt for frozen corn instead of fresh to save time on shucking and cutting the kernels off the cob.
One-pot wonder: Consider using a pressure cooker or instant pot to speed up the cooking process and minimize cleanup.
Pre-peeled shrimp: Purchase pre-peeled shrimp to eliminate the time-consuming task of peeling them yourself.
Pre-cut squash: Look for pre-cut butternut squash at the grocery store to skip the peeling and chopping steps.
Quick broth: Substitute store-bought seafood or vegetable broth for water to add flavor without the need for lengthy simmering.
Efficient tools: Utilize kitchen tools like a food processor or mandoline to quickly and uniformly chop vegetables.
Substitute Ingredients For Peruvian Shrimp-and-Corn Chowder Recipe
cooking oil - Substitute with olive oil: Olive oil can add a rich and fruity flavor to the chowder, enhancing the overall taste.
medium shrimp - Substitute with chopped chicken breast: Chicken breast can provide a similar protein base and absorb the flavors of the chowder.
salt - Substitute with sea salt: Sea salt can provide a more complex and natural flavor compared to regular table salt.
onion - Substitute with shallots: Shallots can offer a milder and slightly sweeter flavor compared to onions, adding a unique taste to the chowder.
cayenne - Substitute with smoked paprika: Smoked paprika can provide a similar level of heat and a smoky flavor to the chowder.
paprika - Substitute with ancho chili powder: Ancho chili powder can add a mild, smoky flavor and a touch of sweetness to the chowder.
ground cumin - Substitute with coriander: Coriander can provide a slightly citrusy and earthy flavor, complementing the other ingredients in the chowder.
tabasco sauce - Substitute with sriracha: Sriracha can add a similar level of heat and a hint of garlic flavor to the chowder.
butternut squash - Substitute with sweet potatoes: Sweet potatoes can offer a similar creamy texture and a slightly sweeter flavor to the chowder.
green cabbage - Substitute with kale: Kale can provide a similar hearty texture and a slightly earthy flavor to the chowder.
baking potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes can offer a similar creamy texture and a buttery flavor to the chowder.
ears of corn - Substitute with frozen corn: Frozen corn can provide a convenient alternative and maintain the sweet, crisp texture in the chowder.
water - Substitute with vegetable broth: Vegetable broth can add depth of flavor and enhance the overall savory profile of the chowder.
heavy cream - Substitute with coconut milk: Coconut milk can offer a creamy texture and a hint of sweetness, adding a unique twist to the chowder.
frozen peas - Substitute with edamame: Edamame can provide a similar pop of color and a slightly nutty flavor to the chowder.
Presentation Ideas for Peruvian Shrimp and Corn Chowder
Elevate the plating: When presenting the Peruvian shrimp and corn chowder, focus on creating an elegant and refined presentation. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the chowder. The goal is to create a visually appealing dish that reflects the sophistication of the flavors.
Garnish with fresh herbs: Add a pop of color and freshness to the dish by garnishing with finely chopped fresh cilantro or parsley. The vibrant green hues will provide a beautiful contrast against the rich, creamy chowder, enhancing the overall visual appeal.
Incorporate a drizzle of olive oil: Just before serving, delicately drizzle a high-quality olive oil over the chowder. The addition of the oil not only enhances the flavors but also adds a touch of elegance to the presentation.
Serve with artisanal bread: Accompany the chowder with slices of warm, crusty artisanal bread. Arrange the bread slices in an artful manner on the side of the bowl to create a visually stunning presentation that showcases the attention to detail.
Use complementary tableware: Select elegant, minimalist tableware that complements the colors of the chowder. Opt for neutral tones or earthy hues to allow the vibrant colors of the dish to take center stage.
Consider the placement of the shrimp: When adding the shrimp back to the chowder, strategically place them on top of the bowl, ensuring they are prominently displayed. This will draw attention to the star ingredient and create an enticing visual focal point.
Emphasize symmetry and balance: Pay attention to the placement of each element in the presentation, aiming for symmetry and balance. This meticulous approach will elevate the overall aesthetic appeal of the dish.
Highlight the corn kernels: Sprinkle a few reserved corn kernels on top of the chowder just before serving. This simple yet effective touch adds texture and visual interest to the presentation.
Use a minimalist approach: Embrace a minimalist plating style, allowing the natural beauty of the dish to shine through. Avoid overcrowding the plate and instead focus on creating a clean, sophisticated presentation.
Consider the vessel: Select a vessel that not only complements the dish but also adds a touch of sophistication. A carefully chosen bowl or plate can elevate the overall presentation and leave a lasting impression.
Essential Kitchen Tools for Making Chowder
- Cooking pot: A large, sturdy pot for cooking the chowder and simmering the ingredients.
- Slotted spoon: Used for removing the cooked shrimp from the pot.
- Knife: For chopping the vegetables and peeling the shrimp.
- Cutting board: To provide a stable surface for chopping and preparing ingredients.
- Measuring spoons: For accurately measuring the salt, cayenne, paprika, and cumin.
- Measuring cup: To measure the heavy cream and frozen peas.
- Vegetable peeler: For peeling the butternut squash and potatoes.
- Wooden spoon: Used for stirring the chowder while it simmers.
- Potato masher: To mash some of the potatoes, adding thickness and texture to the chowder.
- Ladle: For serving the chowder into bowls.
- Cover for pot: To cover the pot while bringing the ingredients to a boil and simmering.
Storage and Freezing Instructions for Chowder
To store leftover Peruvian shrimp and corn chowder, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the chowder for up to 3-4 days.
When reheating the chowder, do so gently over low heat, stirring occasionally to prevent the cream from curdling or separating. If the chowder appears too thick, you can thin it out with a little chicken broth or water.
For longer storage, you can freeze the chowder for up to 2-3 months. However, keep in mind that the texture of the potatoes and shrimp may change slightly upon thawing and reheating.
To freeze, allow the chowder to cool completely before transferring it to freezer-safe containers or resealable bags. Leave some headspace to allow for expansion during freezing.
When ready to enjoy the frozen chowder, thaw it overnight in the refrigerator. Reheat the chowder gently in a pot over low heat, stirring occasionally, until it is heated through. Adjust the seasoning if needed and add a splash of cream or milk to improve the consistency if desired.
It's important to note that the texture of the shrimp may become slightly softer after freezing and thawing, but the overall flavor of the chowder will still be delicious.
How To Reheat Leftover Chowder
Reheat the chowder in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures even heating and prevents the cream from curdling.
If the chowder has thickened too much during storage, add a splash of chicken broth or water to thin it out while reheating. Adjust the seasoning with salt and pepper if needed.
For a quicker reheating option, use the microwave. Transfer the desired portion of chowder to a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat, as this can cause the shrimp to become rubbery.
If you have stored the shrimp separately from the chowder, reheat the chowder first, then add the shrimp during the last minute of reheating to prevent overcooking.
For a fresh twist on leftover chowder, serve it over a bed of rice or quinoa. The grains will absorb the flavorful broth and provide a new texture to the dish.
Transform leftover chowder into a comforting pot pie. Pour the chowder into a baking dish, top it with a layer of puff pastry or pie crust, and bake until the crust is golden brown and the filling is bubbly.
Interesting Trivia About Peruvian Cuisine
The Peruvian shrimp and corn chowder is a delightful fusion of flavors, combining the sweetness of corn with the savory taste of shrimp. This dish is a popular Peruvian comfort food, often enjoyed during the cooler months. The use of cumin and paprika adds a unique depth of flavor to the chowder, creating a rich and aromatic experience. The addition of butternut squash and cabbage provides a hearty and nutritious element to the dish. This chowder is a perfect representation of the diverse and delicious cuisine of Peru, showcasing the country's love for fresh seafood and vibrant spices.
Is Making Chowder at Home Cost-Effective?
The cost-effectiveness of this Peruvian shrimp and corn chowder recipe is quite favorable. The combination of shrimp, corn, and potatoes provides a hearty and satisfying meal for a family of four. The use of seasonal and affordable ingredients like cabbage and butternut squash keeps the overall cost low. The addition of heavy cream and frozen peas may slightly increase the cost, but the dish's rich and creamy texture justifies the expense. Overall Verdict: 9/10. Approximate cost: $25.
Is This Chowder Healthy?
The Peruvian shrimp and corn chowder recipe is a delightful blend of flavors, but it does have some aspects that could be improved to make it healthier. The use of heavy cream and a significant amount of cooking oil adds extra calories and saturated fat to the dish. Additionally, the recipe lacks a variety of vegetables, focusing mainly on potatoes, corn, and a small amount of squash and cabbage.
To make this chowder healthier, consider the following suggestions:
- Replace the heavy cream with a lower-fat alternative, such as evaporated skim milk or light coconut milk, to reduce the overall calorie and saturated fat content
- Reduce the amount of cooking oil used, or opt for a healthier oil like olive oil
- Incorporate a wider variety of vegetables to increase the nutrient density of the dish, such as carrots, celery, bell peppers, and spinach
- Use low-sodium vegetable or chicken broth instead of water to add more flavor without relying on excessive salt
- Experiment with using a mix of white and sweet potatoes to lower the overall glycemic index of the chowder
- Serve the chowder with a side salad or additional steamed vegetables to balance out the meal and add more fiber
By making these adjustments, you can transform this tasty Peruvian shrimp and corn chowder into a more nutritious and well-rounded meal that still satisfies your taste buds and provides a comforting experience.
Editor's Take on This Peruvian Chowder Recipe
The Peruvian shrimp and corn chowder recipe is a delightful blend of flavors and textures. The combination of shrimp, butternut squash, and corn creates a rich and hearty base, while the addition of cabbage and peas adds a lovely freshness. The spices and cream bring depth and creaminess to the chowder, making it a comforting and satisfying dish. The suggested wine pairing of a nutty and rich Pinot Gris from Alsace is a wonderful choice to complement the flavors of the chowder. Overall, this recipe offers a delightful taste of Peruvian cuisine with a comforting twist.
Why trust this Peruvian Shrimp-and-Corn Chowder Recipe:
This recipe offers a delightful fusion of flavors and textures, showcasing the freshness of shrimp and the sweetness of corn. The combination of butternut squash and cabbage adds a unique twist, while the addition of heavy cream lends a luxurious creaminess. The use of cayenne, paprika, and ground cumin infuses the chowder with a subtle warmth, perfectly balanced by a hint of tabasco sauce. With the guidance of this recipe, you can create a comforting and satisfying chowder that will surely impress your taste buds.
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