Chupe (Peruvian Shrimp Chowder)

This version of chupe, a traditional Peruvian chowder, is made with shrimp, butternut squash, and feta cheese.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 387 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 4 cups chicken stock
• 1 large red onion, chopped
• 2 ears fresh corn, each cut into 4 pieces
• 1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved
• 0.5 cup milk
• 0.5 pound uncooked medium shrimp, peeled and deveined
• 0.25 cup peas
• 2.5 cups cubed butternut squash
• 0.25 cup white rice

Recipe Instructions

Step 1

Heat 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 2

Increase 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 3

Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.