Peruvian Shrimp Chowder

Shrimp Chowder is a traditional Peruvian dish. Here, chef Martin Morales shares the version he serves at his acclaimed London restaurant, Ceviche.

3 tablespoons Olive Oil

1 large red onion, diced

5 cloves crushed garlic

2 tablespoons Amarillo chilli paste (or 2 tablespoons tomato puree mixed with 1 finely chopped red chilli

2 cups seafood stock

2 tomatoes, peeled, seeded and finely chopped

2 tablespoons long-grain white rice

1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried), plus extra for garnish

1 large floury potato, peeled and cut into 3/4-inch cubes

1 ear ripe choclo or other corn, kernels removed from the cob

3 pounds shrimp, peeled and deveined, heads and shells reserved for seafood stock

2/3 cup shelled green peas

7 tablespoons half-and-half (

4 large eggs

4ounces queso fresco or feta cheese, diced

4 large shell-on shrimp, cooked, for garnish

* kosher salt and freshly ground black pepper

Step 1

Heat olive oil in a large, heavy saucepan over low heat. Add onion and sauté 5 minutes, until softened. Add garlic and sauté additional minute. Add chilli paste and sauté until oil and paste start to separate.

Step 2

Add the seafood stock, tomatoes, rice and oregano. Bring to a boil and simmer about 5 minutes. Add potato cubes and choclo and simmer 20 minutes. (The starch released from the rice and potato should start to thicken the soup.)

Step 3

Check soup to test that rice, potato, and choclo are cooked. Add the shrimp, peas and half-and-half and simmer 5 minutes more.

Step 4

Meanwhile, poach eggs in a saucepan of simmering water or in an egg poacher.

Step 5

Season soup with salt and pepper to taste and add cheese. Ladle into individual bowls and top each bowl with a freshly poached egg, a cooked shell-on shrimp, and a sprinkling of oregano, and serve immediately.

Nutrition Facts

Serving Size:

Serving Per Recipe: 4

#peru