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Peruvian Shrimp and Corn Chowder Recipe

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This recipe for Peruvian Shrimp and Corn Chowder, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


3 tablespoons vegetable oil
1 pound peeled medium shrimp
1 tablespoon salt Or to taste
1 onion chopped
teaspoon cayenne
teaspoon paprika
teaspoon ground cumin
1 Dash Tabasco sauce
1 pounds butternut squash peeled, halved lengthwise, seeded and cut
into 1-inch cubes
1 pounds green cabbage chopped
1 pound baking potatoes peeled and cut into 1-inch chunks
4 ears corn Cut kernels off
2 quarts water
1 cup heavy cream
1 cup frozen peas (optional)

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook,
stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon and
set aside.
Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage,
potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially
covered, until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and
the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Number Of Servings:
Number Of Servings:




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