Peruvian Shrimp-And-Corn Chowder

Jun 08, 2023June 8, 20230 2
Creamy and flavorful, Peruvian Shrimp-And-Corn Chowder recipe
in Soup

Prep

35 min

Cook

25 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons cooking oil
1 lb unpeeled medium shrimp
3 teaspoons salt
1 onion , chopped
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 dash Tabasco sauce
1 small butternut squash , peeled , halved lengthwise , seeded , and cut into 1-inch cubes ( about 1 1/2 pounds )
1/2 small head green cabbage , chopped ( about 1 1/4 pounds )
1 lb baking potato , peeled and cut into 1 1/2-inch chunks ( about 2 )
4 ears corn , halved
2 quarts water
1 cup heavy cream
1 cup frozen peas ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
443
Sugar
11g
Fat
27g
Peruvian Shrimp-and-Corn Chowder is a delicious soup that is popular in Peru and many other Latin American countries. It is typically served as a main dish or as a starter before a meal. The dish combines a variety of hearty vegetables such as butternut squash, potatoes, and cabbage with shrimp and corn, which are common ingredients in Peruvian cuisine. The addition of spices such as paprika, cumin, cayenne, and Tabasco sauce gives the soup a zesty kick that is sure to warm you up on a cold day. This recipe takes roughly an hour to prepare and cook and will yield about six servings.

Instructions

1.In a large Dutch oven or heavy pot, heat the cooking oil over medium heat.
2.Add the onion, 2 teaspoons of salt, paprika, cumin, cayenne, and Tabasco sauce. Cook, stirring occasionally, until the onion softens, about 5 minutes.
3.Add the squash, cabbage, potatoes, corn, shrimp and water. Bring to a simmer and cook for 20-25 minutes, until the vegetables are tender.
4.Remove about 2 cups of the vegetables from the pot and puree in a blender until smooth. Return the puree to the pot.
5.Add the cream to the pot and cook over low heat for 5 minutes, until heated through.
6.Stir in the peas, if using. Season with remaining teaspoon of salt, and serve hot.

PROS

A warm and hearty soup that is a comforting meal during fall and winter.

Shrimp is a good source of protein with low calories.

Corn has a decent amount of fiber, vitamins, and antioxidants while being low in fat.

CONS

This soup contains high amounts of sodium due to salt and it may not be a suitable option for people who are trying to watch their sodium intake.

The dish also includes cream which adds a moderate amount of calories and fat to the soup.

HEALTH & BENEFITS

This soup contains many healthy ingredients such as shrimp, corn, and vegetables which are rich in vitamins, fiber, and minerals.
Additionally, butternut squash is linked to improved immune function and eye health due to its high vitamin A content.
Cabbage is also known for its cancer-fighting properties due to its antioxidant content.

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