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.
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.
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, for about 5 minutes, until the onion is translucent.
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, for about 15 minutes, until the potatoes are tender. Add the cream and simmer for 10 minutes.
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.
Serve warm, and enjoy!
- 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
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