Chupe (Peruvian Shrimp Chowder) recipe

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Ingredients

2 tablespoons olive oil
1 large red onion, chopped
salt to taste
2 ½ 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
¼ cup peas
¼ cup white rice
½ pound uncooked medium shrimp, peeled and deveined
1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved
½ cup milk

Nutrition Info

386.8 calories
carbohydrate: 37.9 g
cholesterol: 126.9 mg
fat: 18.2 g
fiber: 4.3 g
protein: 21.1 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1328.3 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

Recipe Yield

4 servings

Recipe Note

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.

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