This nourishing bowl of seafood simmered in a base of pureed corn, evaporated milk, squash and potatoes pulls inspiration from the beloved Peruvian chupe. Right before turning off the heat, gently stir in egg yolks for a satisfying soup with big flavor.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 2 cloves garlic
- 1 Scotch bonnet chile pepper, seeds removed
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 6 scallions, thinly sliced
- 1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
- 4 ears corn, kernels cut off (cobs reserved)
- 1/2 cup dry white wine
- 1/2 small butternut squash, peeled, seeded and chopped
- 1 large Yukon gold potato, peeled and diced
- 1 12-ounce can evaporated milk
- 1 pound mussels, scrubbed and debearded
- 1/2 pound flounder fillet, cut into chunks
- 2 large egg yolks, lightly beaten
- 1/4 cup fresh cilantro, chopped
Instructions
- Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef’s knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
- Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
- Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
- Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.
Nutrition Facts
| Calories | 550 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 242 milligrams |
| Sodium | 546 milligrams |
| Protein | 40 grams |
| Sugar | 10 grams |
| Calories | 550 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 242 milligrams |
| Sodium | 546 milligrams |
| Protein | 40 grams |
| Sugar | 10 grams |
Reviews
Very yummy! I made this with minor modifications. I did not use Scotch bonnet pepper as I do not like heat. I also started with fish stock instead of water – this just added to the tasty broth. Next time I would not put the corn in the blender, as whole kernels would add more texture to the chowder. Definitely a hit.
yum
I made this with Hake instead of Flounder for cost savings as well as stronger fish flavor and Hake holds together better than Flounder. I also added a pound of chopped clams for an added sweetness and I reserved 1/2 cup of the corn intact for presentation. This dish is Definitely worth the bit of work which goes into making it!
Make this recipe Christmas eve for my wife and myself. Delicious with some crusty bread and butter on the side. Modified the recipe by substituting 2% evaporated milk and also adding 1 pound of chopped squid. Squid cooks very fast add it with the fish and shrimp. Next time I would cut the salt in half because I’m not a salt person. Very very good.
Made a 1/2 batch for a test run for our New Years Eve party. It was delish!
The stock makes this dish, it adds a depth of flavor that you cannot get from stock in a box.
I used a jalapeno pepper instead of the scotch bonnet since I do not like a lot of heat. DH added a spoon full of his Homemade Happy Habanero Hot Sauce so we were both happy. Also switched the mussels for clams since we were making a small batch.
The stock makes this dish, it adds a depth of flavor that you cannot get from stock in a box.
I used a jalapeno pepper instead of the scotch bonnet since I do not like a lot of heat. DH added a spoon full of his Homemade Happy Habanero Hot Sauce so we were both happy. Also switched the mussels for clams since we were making a small batch.
Love this! I did modify though. Taste was still great – shows how creative and versatile one can be with the recipe – add your own touch, dont fret if you dont have all the ingredients. Instead of Scotch bonnet, I used Cherry Peppers – some heat but not as much. I used hake fish instead of flounder, and I added Calamari. I didnt puree the corn/scallion mixture; soup was still a good consistency. I used low fat evaporated milk; cutting down on calories but not taste. I also bought frozen fish stock at my market + 1 can of chicken broth, and used less water. I didnt use a whole lb of shrimp; they are $$, so the stock helped add flavor. And I used beer instead of wine (I was out I garnished with avocado and lime. Ive had this dish in Peru and this recipe was close. I worried that as NJ sweet corn is out of season, I would miss the farm-fresh taste. But the supermarket on-the-cob sweet corn still got the job done. Cant wait to try this recipe next summer when Sweet Corn is in season!
I made this for my husband’s family on his birthday and it was a hit. Everyone kept talking about it. It did take some time, but well worth it. I can’t wait to make it again.
We loved it, I really don’t care if it’s Peruvian or Eskimo it was delicous.
It did take time and there were steps involved, but working in concert with my spouse of 54 years it only made it more enjoyable.
It did take time and there were steps involved, but working in concert with my spouse of 54 years it only made it more enjoyable.
The recipe turned out delicious! It was well worth the time spent.
I don’t know anything about Peruvian food but I do know that this recipe is soooooo good. Yes it does take a long time to make but the results are well worth it. I will definately make this again. It is a good recipe to make in the winter because it is so warm and creamy and comforting.