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    You are in: Home / Recipes / Peruvian Shrimp-And-Corn Chowder Recipe
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    Peruvian Shrimp-And-Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    lazyme's Note:

    From myrecipes.com. Here's what the intro for this recipe says. In Peru, small streams wind their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, heat the oil over moderate heat.
    2. 2
      Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
    3. 3
      Remove with a slotted spoon.
    4. 4
      When the shrimp are cool enough to handle, peel them and set aside.
    5. 5
      Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.
    6. 6
      Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
    7. 7
      Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
    8. 8
      Cover and bring to a boil.
    9. 9
      Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
    10. 10
      Add the cream and simmer for 10 minutes.
    11. 11
      Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using.
    12. 12
      Cook until the shrimp are just heated through, about 2 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Peruvian Shrimp-And-Corn Chowder

    Serving Size: 1 (1271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 725.3
     
    Calories from Fat 321
    44%
    Total Fat 35.6 g
    54%
    Saturated Fat 15.5 g
    77%
    Cholesterol 224.7 mg
    74%
    Sodium 2457.2 mg
    102%
    Total Carbohydrate 84.8 g
    28%
    Dietary Fiber 12.2 g
    49%
    Sugars 15.4 g
    61%
    Protein 26.6 g
    53%

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