Peruvian Shrimp-And-Corn Chowder

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Total Time
1hr 30mins
Prep
45 mins
Cook
45 mins

Recipe Compliments of: Peter Vazquez, chef and co-owner, Mariso --- Received from the Crescent City Farmer's Market, New Orleans. I had a sample of this at the Market one day and decided to make a pot of it a couple of weeks ago (much to a few friends delight). They devoured the whole pot in one sitting.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

4 5

Yummy with just enough spice!

5 5

Brilliant recipe! The technique of saute-ing the unpeeled shrimp in the oil (2 tablespoons sufficient) and then using the infused oil to sweat the vegetables results in a truly remarkable broth. I did tone down the hot sauce and cayenne a bit, and used fresh baby spinach instead of the cabbage but otherwise followed instructions--tho I was sparing with the heavy cream. Thank you, Sherry!