Peruvian-Style Shrimp Chowder
This chowder was inspired by chupe, a common term in South America for a variety of stews generally made with fish, shellfish, and vegetables including potatoes and yuca.
Peruvian-Style Shrimp Chowder
Photo Credit : Michael Piazza | Styling by Liz NeilyChupe is a common term in South America for a variety of stews generally made with fish, shellfish, and vegetables including potatoes and yuca. Like chowder, chupe has evolved over the centuries. Chef Jose Duarte, owner of Tambo 22 in Chelsea, Massachusetts, shared his family’s recipe with me, explaining that shelf-stable evaporated milk is the dairy ingredient of choice in many parts of South America, and aji amarillo paste adds the essential warmth of Peru’s signature chili pepper.
Yield:
8 servingsIngredients
3 tablespoons olive oil
1 ¾ cups diced onion
2 teaspoons kosher salt, plus more to taste
1 tablespoon aji amarillo paste
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
3 cups diced butternut squash
4 cups seafood stock
1 cup dry white wine
1 cup water
3 cups diced russet potatoes
1½ cups fresh or frozen corn kernels
1 can (12 ounces) evaporated milk
1 cup frozen peas
1 pound medium shrimp (thawed, if frozen)
Minced cilantro and thinly sliced scallions, for garnish
Instructions
In a large soup pot, heat the olive oil over medium heat. Add the onion and 2 teaspoons salt. Cook, stirring, until the onions are just translucent, 5 minutes. Add the aji amarillo paste, paprika, cumin, and cayenne pepper and stir to combine. Add the squash and cook, stirring occasionally, for 3 minutes. Add the stock, white wine, water, and potatoes; stir well. Cover the pot and let it come to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are barely tender, 6 to 8 minutes. Add the corn and simmer for another 5 minutes. Stir in the evaporated milk and frozen peas. Taste and add salt, if needed, then simmer for a few minutes. Finally, add the shrimp and gently simmer until shrimp are cooked through, about 2 minutes. Serve hot, garnished with cilantro and scallions.
Amy Traverso
Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.
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