Peruvian Shrimp Chowder

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 rocoto pepper, seeded and finely chopped 1 rocoto pepper, seeded and finely chopped
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, paprika, dried oregano, and rocoto pepper to the pot. Stir well to combine and cook for another minute to release the flavors.
3. 3.
   Add the diced potatoes and cook for a few minutes until they start to soften slightly.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer until the potatoes are tender.
5. 5.
   In a separate bowl, whisk together the milk, heavy cream, and grated Parmesan cheese until well combined.
6. 6.
   Slowly pour the milk mixture into the pot, stirring continuously to incorporate it into the broth.
7. 7.
   Add the shrimp and corn kernels to the pot and cook for about 5 minutes until the shrimp are pink and cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Peruvian Shrimp Chowder hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Rocoto pepper — Handle the rocoto pepper with caution as it can be quite spicy. Wear gloves while handling and avoid touching your face or eyes. Adjust the amount of rocoto pepper according to your spice preference.

Tips & Tricks

• For a creamier texture, blend a small portion of the cooked potatoes with the milk mixture before adding it to the pot.
• If rocoto pepper is not available, you can substitute it with a combination of red bell pepper and a small amount of spicy chili pepper.
• Serve the chowder with a squeeze of fresh lime juice for a burst of acidity.
• Garnish with additional grated Parmesan cheese for extra richness.
• This dish tastes even better when reheated the next day, allowing the flavors to meld together.

Serving advice

Serve the Peruvian Shrimp Chowder in individual bowls, accompanied by crusty bread or Peruvian cornbread. Sprinkle some fresh chopped cilantro on top for added freshness and color.

Presentation advice

Present the Peruvian Shrimp Chowder in a rustic clay bowl or a deep soup plate. The vibrant colors of the shrimp, potatoes, and corn will create an appetizing visual appeal. Serve with a side of crusty bread and garnish with a sprig of fresh cilantro.