Peruvian Shrimp-And-Corn Chowder Recipe

Name: Peruvian Shrimp-And-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cooking oil; 1 lb shrimp (medium, uncooked); 3 teaspoons salt; 1 onion, chopped; 1/4 teaspoon cayenne; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1 dash Tabasco sauce; 1 1/2 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes); 1 1/4 lbs green cabbage, chopped (about 1 quart, 1/2 a small head); 1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2); 2 cups whole kernel corn; 2 quarts water; 1 cup heavy cream (or milk for a lighter version)

Servings: persons

3 tablespoons cooking oil
1 lb shrimp (medium, uncooked)
3 teaspoons salt
1 onion, chopped
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 dash Tabasco sauce
1 1/2 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes)
1 1/4 lbs green cabbage, chopped (about 1 quart, 1/2 a small head)
1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2)
2 cups whole kernel corn
2 quarts water
1 cup heavy cream (or milk for a lighter version)

1
Directions.
2
In a large pot, heat the oil over moderate heat.
3
Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
4
Remove with a slotted spoon.
5
When the shrimp are cool enough to handle, peel them and set aside.
6
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.
7
Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
8
Cover and bring to a boil.
9
Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
10
Add the cream and simmer for 10 minutes. Stir in the peeled shrimp and the remaining teaspoon of salt.
11
Cook until the shrimp are just heated through, about 2 minutes.

1840

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 tablespoons cooking oil, 1 lb shrimp (medium, uncooked), 3 teaspoons salt, 1 onion, chopped, and more.

Yes, Peruvian Shrimp-And-Corn Chowder 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.

Peruvian Shrimp-And-Corn Chowder

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