Peruvian Shrimp-And-Corn Chowder

Recipe by Sherrybeth
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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