Corn and Seafood Chupe Recipe

Name: Corn and Seafood Chupe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 teaspoon cumin seeds; 1 large onion, finely chopped; 1 large clove garlic, minced; 1 inchlong piece ginger, peeled and minced; 1 jalapeno chili, seeded and minced; 2 dozen medium shrimp, unpeeled; 6 cups fish stock; 4 cups fresh corn kernels, about 4 ears; 1 pound very small Yukon Gold potatoes, peeled and halved; Salt; ground white pepper; 2 medium-small zucchini, about 10 ounces, sliced 1/2-inch thick; 2 pounds halibut fillets, cut in 12 pieces; Lime wedges, for serving

Servings: persons

2 tablespoons unsalted butter
1 teaspoon cumin seeds
1 large onion, finely chopped
1 large clove garlic, minced
1 inchlong piece ginger, peeled and minced
1 jalapeno chili, seeded and minced
2 dozen medium shrimp, unpeeled
6 cups fish stock
4 cups fresh corn kernels, about 4 ears
1 pound very small Yukon Gold potatoes, peeled and halved
Salt
ground white pepper
2 medium-small zucchini, about 10 ounces, sliced 1/2-inch thick
2 pounds halibut fillets, cut in 12 pieces
Lime wedges, for serving

1
Melt butter in a large pot.
2
Add cumin and cook over medium heat until seeds smell fragrant.
3
Do not allow butter to brown.
4
Add onion, saute until soft; add garlic, ginger and chili.
5
Saute another minute or so.
6
Add shrimp; toss just until pink.
7
Remove shrimp and set aside.
8
Add stock and bring to a simmer.
9
Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes.
10
Remove from heat.
11
Peel shrimp.
12
Ten minutes before serving, reheat contents of pan on medium.
13
Stir in zucchini.
14
Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes.
15
Add shrimp; simmer uncovered a moment longer.
16
Season to taste and serve with lime wedges alongside.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 teaspoon cumin seeds, 1 large onion, finely chopped, 1 large clove garlic, minced, and more.

Yes, Corn and Seafood Chupe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Seafood Chupe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions