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.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it.
Provided by Muffin Goddess
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
- Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
- While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
- Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
- Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
- Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
- Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
- When eggs are cooked, soup is finished.
CORN AND SEAFOOD CHUPE
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
- Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
- Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1197 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN CHUPE
Back in Venezuela, when I was a child, my family usually had this Chicken Chupe in a get together every January 1st. to celebrate the New Year. Now I bring that tradition to my family and friends having this fabulous and really easy recipe and I make it every time my family ask for it. It's so good that everybody loves it!! I prefer using chicken breast instead the whole chicken because it is easier to cut later and you get a clear broth. When I make this recipe I double the ingredients and save half of the soup in the freezer for another day. If you want to do that, divide the soup before adding the heavy cream and the cheez whiz.
Provided by Chef rianin
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
- Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
- Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
- When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
- To serve, put some white cheese in the plate, serve the Chupe, and enjoy.
Nutrition Facts : Calories 806.8, Fat 29.8, SaturatedFat 11.8, Cholesterol 161.2, Sodium 1506, Carbohydrate 88.5, Fiber 11.6, Sugar 14.2, Protein 53.9
MY MOM'S VENEZUELAN CHUPE
The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!
Provided by Sara Perry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
- Season soup with salt and pepper. Add milk and mozzarella cheese.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 40.9 g, Cholesterol 67.6 mg, Fat 13.1 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 254.2 mg, Sugar 4.9 g
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