Name: Peruvian Shrimp-and-Corn Chowder
Yield: 4
Ingredients: 3 tbsp. Cooking oil -; 1 lb. unpeeled medium shrimp -; 3 tsp. salt -; 1 onion -; 1/4 tsp. cayenne -; 1/2 tsp. paprika -; 1/4 tsp. ground cumin -; dash Tabasco sauce -; 1 small butternut squash (about 1 1/2 pounds) -; 1/2 small head green cabbage (about 1 1/4 pounds) -; 1 lb. baking potatoes (about 2) -; 4 ears of corn -; 2 qt. water -; 1 c. heavy cream -; 1 c. frozen peas (optional) -

Recipe information

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Ingredients for - Peruvian Shrimp-and-Corn Chowder

1. 3 tbsp. Cooking oil -

2. 1 lb. unpeeled medium shrimp -

3. 3 tsp. salt -

4. 1 onion -

5. 1/4 tsp. cayenne -

6. 1/2 tsp. paprika -

7. 1/4 tsp. ground cumin -

8. dash Tabasco sauce -

9. 1 small butternut squash (about 1 1/2 pounds) -

10. 1/2 small head green cabbage (about 1 1/4 pounds) -

11. 1 lb. baking potatoes (about 2) -

12. 4 ears of corn -

13. 2 qt. water -

14. 1 c. heavy cream -

15. 1 c. frozen peas (optional) -

How to cook deliciously - Peruvian Shrimp-and-Corn Chowder

1. Stage

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.

2. Stage

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.

3. Stage

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

4. Stage

Wine Recommendation: We recommend the wines of Alsace again and again because they are so versatile, enhancing so many types of food. Here a pinot gris, nutty and rich, will have the body and flavor to beautifully highlight the soup.