Chupe De Camarones(Peruvian Shrimp Chowder)

1. 1

   Put enough oil to cover bottom of pot.

2. 2

   When good and hot, put tomato, cut into small slices to brown; when well browned, put the finely chopped onion to fry, together with the ground chili, the ground garlic, salt, pepper and marjoram.

3. 3

   When all this is fried, add the well washed shrimp, 2 yellow potatoes (finely cut up), peas, the portions of corn and the well washed rice.

4. 4

   Allow to cook over a slow fire until the peas and rice are almost done, then add the rest of the yellow potatoes, cut in two.

5. 5

   When all this is cooked, add the eggs without beating them.

6. 6

   The moment they fall into the pot, stir from one side with a spoon so the contents coagulate in large pieces.

7. 7

   Add the dried chili, seeded, browned and cut into strips, the milk and the parsley.

8. 8

   Stir and serve.

9. 9

   Makes enough for 8 persons.

No additional tips available.