Chupe Peruvian Shrimp Chowder Recipe

Shrimp: Peeled and deveined, these are the star protein of the dish.

Corn: Adds sweetness and texture; can be fresh or frozen.

Green peas: Provides a pop of color and a slight sweetness; can be fresh or frozen.

Potatoes: Adds heartiness and helps thicken the chowder.

Onion: Adds a savory base flavor to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Fish stock: Forms the flavorful base of the chowder.

Evaporated milk: Adds creaminess and richness to the soup.

Aji amarillo paste: A Peruvian chili paste that adds a unique flavor and mild heat.

Olive oil: Used for sautéing the onions and garlic.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Cooked rice: Adds body and texture to the chowder.

When preparing shrimp for the Chupe Peruvian Shrimp Chowder, ensure they are peeled and deveined properly. To enhance their flavor, you can marinate the shrimp in a bit of lime juice and salt for about 10 minutes before adding them to the chowder. This not only infuses the shrimp with a subtle citrusy note but also helps to tenderize them, resulting in a more succulent bite.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative to shrimp.

• corn - Substitute with canned corn: If fresh or frozen corn is unavailable, canned corn can be used as it provides a similar sweetness and texture.

• green peas - Substitute with edamame: Edamame offers a similar texture and a slightly different but complementary flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a bit of sweetness, which can complement the chowder.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, making them a good alternative.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar flavor.

• fish stock - Substitute with chicken broth: Chicken broth can be used as a base, though it will alter the flavor slightly from the traditional fish stock.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a unique flavor that complements seafood dishes.

• aji amarillo paste - Substitute with sriracha: Sriracha can provide a similar level of heat and a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used in place of olive oil for cooking.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and a depth of flavor to the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a nutritious alternative to rice.

• Allow the chupe to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the shrimp chowder to an airtight container. Ensure the container is large enough to leave some space at the top, as the soup may expand when frozen.

• Label the container with the date and contents. This makes it easier to keep track of how long the chupe has been stored.

• Store the container in the refrigerator if you plan to consume the chowder within 3-4 days. For longer storage, place the container in the freezer, where it can be kept for up to 3 months.

• When ready to reheat, thaw the shrimp chowder in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chupe gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the shrimp to become rubbery and the evaporated milk to curdle.

• If the chowder appears too thick after reheating, add a splash of fish stock or evaporated milk to reach the desired consistency.

• Taste and adjust the seasoning with salt and black pepper before serving, as flavors can mellow during storage.

• Stovetop Method:

  1. Pour the leftover Chupe Peruvian Shrimp Chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Add a splash of fish stock or evaporated milk if the chowder has thickened too much.
  4. Once the shrimp and vegetables are heated through, serve immediately.

• Microwave Method:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Stir well before serving to distribute the heat evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chowder in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, stirring halfway through.
  5. Check to ensure the shrimp and vegetables are heated thoroughly before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover chowder in the top pot.
  3. Stir occasionally, heating gently until the shrimp and vegetables are warmed through.
  4. This method helps to prevent the chowder from scorching or curdling.

• Large pot: Used to cook the chowder and combine all the ingredients.

• Olive oil: Used to sauté the onions and garlic.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Essential for chopping the onions, garlic, and potatoes.

• Cutting board: Provides a surface to chop the vegetables and other ingredients.

• Measuring cups: Used to measure the corn, green peas, evaporated milk, and cooked rice.

• Measuring spoons: Used to measure the aji amarillo paste, salt, and black pepper.

• Ladle: Useful for serving the chowder into bowls.

• Peeler: Handy for peeling the potatoes.

• Garlic press: Makes mincing the garlic easier and quicker.

• Can opener: Needed if using canned evaporated milk.

• Bowl: To hold the peeled and deveined shrimp until they are added to the chowder.

Prep ingredients in advance: Chop the onion, garlic, and potatoes ahead of time to streamline cooking.

Use frozen vegetables: Opt for frozen corn and green peas to save time on peeling and chopping.

Quick shrimp prep: Buy pre-peeled and deveined shrimp to cut down on prep time.

Cook rice beforehand: Use leftover rice or cook it a day ahead to save time during the final steps.

One-pot cooking: Use a large pot to cook everything together, minimizing cleanup.