Chupe (Peruvian Shrimp Chowder)

Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.

By Elise Roedenbeck

Gallery

Recipe Summary

cook:
50 mins
total:
1 hr 15 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.

    Advertisement

  • Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.

  • Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

Nutrition Facts

Per Serving:
387 calories; protein 21.1g; carbohydrates 37.9g; fat 18.2g; cholesterol 126.9mg; sodium 1328.3mg. Full Nutrition
Advertisement
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 05/19/2022