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.
- Serves: 4 persons
- 2tablespoons olive oil
- 1large red onion, chopped
- salt to taste
- 2½ cups cubed butternut squash
- 3cloves garlic, minced
- ground black pepper to taste
- 4cups chicken stock
- 2ears fresh corn, each cut into 4 pieces
- ¼cup peas
- ¼cup white rice
- ½pound uncooked medium shrimp, peeled and deveined
- 1(6 ounce) package brine-packed feta cheese, crumbled, brine reserved
- ½cup milk
Step 1Heat 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.
Step 2Increase 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.
Step 3Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.