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Peruvian Shrimp-and-Corn Chowder Recipe

Peruvian Chowder

In Peru, small streams wend 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 cupe. Don’t peel the shrimp before cooking them: 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.


  1. 3 tablespoons cooking oil
  2. 1 pound unpeeled medium shrimp
  3. 3 teaspoons salt
  4. 1 onion, chopped
  5. 1/4 teaspoon cayenne
  6. 1/2 teaspoon paprika
  7. 1/4 teaspoon ground cumin
  8. Dash Tabasco sauce
  9. 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
  10. 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
  11. 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
  12. 4 ears of corn, halved
  13. 2 quarts water
  14. 1 cup heavy cream
  15. 1 cup frozen peas (optional)


For preparation instructions as well as a wine pairing suggestion, Click Here.


This entry was posted on Thursday, August 20th, 2015 at 1:07 pm and is filed under creamy, large shrimp, Recipes, shrimp, Shrimp Dish, Shrimp Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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