Name: Creamy Peruvian Shrimp Chowder: Chupe Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons olive oil; 1 large red onion, chopped; Salt to taste; 2.5 cups cubed butternut squash; 3 cloves garlic, minced; Ground black pepper to taste; 4 cups chicken stock; 2 ears fresh corn, each cut into 4 pieces; 0.25 cup peas; 0.25 cup white rice; 0.5 pound uncooked medium shrimp, peeled and deveined; 1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved; 0.5 cup milk

Embark on a culinary journey to the Andes with this vibrant Peruvian Shrimp Chowder. A symphony of sweet butternut squash, succulent shrimp, and salty feta cheese creates a uniquely satisfying and flavorful experience.

Follow The Directions

01

Step

30 mins

Gently heat olive oil in a skillet over low heat. Create an even layer of chopped red onion across the bottom of the skillet. Season with salt and cook, undisturbed, until the onion becomes very tender, translucent, and exudes a fragrant aroma (approximately 15 minutes). Introduce the cubed butternut squash and minced garlic; season with freshly ground black pepper. Continue to cook until the squash begins to soften, stirring occasionally (about 15 minutes).

02

Step

25 mins

Elevate the heat to medium-high. Pour in the chicken stock, bringing the mixture to a boil while diligently scraping up any flavorful browned bits from the skillet's bottom using a wooden spoon. Reduce the heat to low, then gently incorporate the corn, peas, and rice. Cover the skillet and allow to simmer until the rice is fully cooked and tender (10 to 20 minutes). Add the shrimp and gently simmer until they turn a vibrant pink and become opaque, indicating they are perfectly cooked (about 5 minutes).

03

Step

2 mins

Stir in the crumbled feta cheese, its reserved brine, and the milk. Allow the feta to melt slightly into the chowder, infusing it with its salty tang. Serve immediately to capture the freshness and warmth of the dish.

For a richer flavor, consider using homemade chicken stock. Adjust the amount of feta cheese to your preference, keeping in mind its saltiness. Fresh corn kernels, cut straight from the cob, will elevate the sweetness of the dish. If you don't have fresh corn available, canned or frozen corn can be substituted.