This rich Chupe de Camarones is a hearty Peruvian chowder that balances creamy milk with the bright acidity of tomatoes and the gentle heat of chili peppers. The dish features tender chunks of potato, sweet corn, and succulent shrimp simmered in a savory broth. A unique twist involves poaching flounder fillets separately and serving them beneath the soup, adding a delicate seafood element. Garnished with fresh mint, this comforting main course offers a complex interplay of textures and flavors. It is an ideal choice for a cozy family dinner or a special occasion where you want to showcase traditional coastal Peruvian cuisine. The combination of dairy and spices creates a luxurious mouthfeel that is both warming and satisfying.
Chupe De Camarones (Shrimp Chowder
Description
This rich Chupe de Camarones is a hearty Peruvian chowder that balances creamy milk with the bright acidity of tomatoes and the gentle heat of chili peppers. The dish features tender chunks of potato, sweet corn, and succulent shrimp simmered in a savory broth. A unique twist involves poaching flounder fillets separately and serving them beneath the soup, adding a delicate seafood element. Garnished with fresh mint, this comforting main course offers a complex interplay of textures and flavors. It is an ideal choice for a cozy family dinner or a special occasion where you want to showcase traditional coastal Peruvian cuisine. The combination of dairy and spices creates a luxurious mouthfeel that is both warming and satisfying.Ingredients
Directions
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Heat salad oil in a Dutch oven over medium heat.
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Add minced garlic and chopped onion, sautéing until golden brown, about 10 minutes.
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Stir in tomatoes, potato cubes, ground chili pepper, seasoned salt, salt, and crushed red pepper.
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Pour in 3 cups of water and 1 cup of milk, stirring occasionally.
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Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
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Meanwhile, in a separate skillet, bring 1 1/2 cups of water and 1/2 teaspoon salt to a simmer.
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Gently poach flounder fillets in the salted water for 6 minutes, or until fork-tender but still moist.
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In a small bowl, beat cream cheese with 1/4 cup milk until very smooth and lump-free.
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Stir the cream cheese mixture into the simmering soup base.
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Add shelled shrimp and whole-kernel corn to the soup, cooking over medium heat for 5 minutes until shrimp are pink and cooked through.
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Drain the flounder fillets and divide each fillet in half crosswise.
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Place one half of a flounder fillet into each of 6 soup plates.
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Ladle the hot shrimp chowder over the flounder fillets.
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Garnish with fresh mint sprigs and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 233.1kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 17077.6mg712%
- Total Carbohydrate 29.7g10%
- Dietary Fiber 3.3g14%
- Sugars 3.3g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
