Peruvian Shrimp Chowder

Experience the rich flavors of Peruvian Shrimp Chowder, a hearty soup with tender shrimp, potatoes, corn, and a hint of spice. Perfect for an authentic taste of Peru!A Cozy Comfort Food:Peruvian Shrimp Chowder

Ingredients:

• 🍤 500g (1 lb) large shrimp, peeled and deveined (keep shells for stock)
• 🥔 2 medium potatoes, peeled and diced
• 🧅 1 medium onion, chopped
• 🌽 1 ear of corn, cut into 4 pieces (or 1 cup frozen corn kernels)
• 🥛 4 cups seafood stock (or chicken stock)
• 🥄 1 cup evaporated milk
• 🌶️ 1 tsp aji amarillo paste (or substitute with mild chili paste)
• 🧈 2 tbsp butter or olive oil
• 🍳 1 egg per serving (poached or boiled, optional)
• 🌱 1/2 cup green peas (fresh or frozen)
• 🌿 Fresh cilantro for garnish
• 🧂 Salt and pepper to taste

Preparation Time:

• Prep: ⏱️ 15 minutes
• Cooking: ⏱️ 30 minutes
• Total: ⏱️ 45 minutes

Instructions:

1. Prepare the shrimp stock:
   🍤 Step 1: In a pot, simmer the shrimp shells with 4 cups of water for 10 minutes to make a quick stock. Strain and set aside.
2. Sauté vegetables:
   🧈 Step 2: Heat butter or olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Stir in aji amarillo paste and cook for 1 minute.
3. Add potatoes and stock:
   🥔 Step 3: Add diced potatoes, corn pieces, and the prepared shrimp stock (or seafood stock). Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
4. Cook the shrimp:
   🍤 Step 4: Add the shrimp to the pot and cook for 3-5 minutes, or until they turn pink and opaque.
5. Add milk and peas:
   🥄 Step 5: Stir in the evaporated milk and green peas. Heat gently for 2-3 minutes without boiling.
6. Optional egg topping:
   🍳 Step 6: Poach or boil one egg per serving and add it to the soup for extra richness.
7. Season and serve:
   🌿 Step 7: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a piece of corn in each bowl.

A Taste of Peru in Every Spoon!