Chupe Peruvian Shrimp Chowder Recipe

Shrimp: Peeled and deveined, these are the star protein of the chowder, providing a sweet and tender bite.

Corn kernels: Adds a touch of sweetness and texture to the chowder.

Potatoes: Diced potatoes give the chowder a hearty and filling base.

Evaporated milk: Contributes to the creamy consistency of the chowder without making it too rich.

Chicken broth: Forms the savory base of the chowder, enhancing the overall flavor.

Onion: Chopped onion adds a depth of flavor and aromatic quality to the dish.

Garlic: Minced garlic infuses the chowder with a robust and savory taste.

Aji amarillo paste: This chili paste brings a unique, slightly fruity heat to the chowder.

Olive oil: Used for sautéing the onions and garlic, adding a subtle richness.

Salt: Enhances the flavors of all the ingredients.

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

When sautéing the onion and garlic, ensure they are cooked until the onion is translucent but not browned. This helps to release their natural sweetness and creates a balanced base flavor for the chowder. Adding the aji amarillo paste and cooking it briefly enhances its flavor and integrates it well into the dish.

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

• corn kernels - Substitute with frozen peas: Frozen peas add a sweet and slightly starchy element, similar to corn.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different but complementary flavor and a similar texture.

• evaporated milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness, which works well in chowders.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while keeping the dish vegetarian.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may be less pungent.

• aji amarillo paste - Substitute with chipotle paste: Chipotle paste provides a smoky heat that can mimic the spiciness of aji amarillo.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

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

• Transfer the chowder to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• For refrigeration, store the chowder in the airtight container and place it in the fridge. It will keep well for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture.

• If you wish to freeze the chowder, ensure it is completely cooled before placing it in the freezer. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When ready to use, thaw the frozen chowder in the refrigerator overnight. Reheat on the stove over low to medium heat, stirring occasionally. Avoid using high heat to prevent the evaporated milk from curdling.

• If the chowder appears too thick after reheating, you can add a splash of chicken broth or evaporated milk to reach your desired consistency.

• For best results, avoid freezing the chowder for more than 2 months. The texture of the shrimp and potatoes may change slightly after being frozen, but the flavors will remain delicious.

• Always taste the reheated chowder and adjust the seasoning with salt and black pepper if necessary before serving.

• Gently reheat the Chupe Peruvian Shrimp Chowder on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the shrimp from becoming overcooked.
• If using a microwave, place the chowder in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
• To maintain the creamy texture, add a splash of evaporated milk or chicken broth while reheating. This will help to keep the chowder from becoming too thick.
• For an extra burst of flavor, consider adding a fresh sprinkle of aji amarillo paste or a dash of black pepper just before serving.
• Avoid reheating the chowder multiple times as this can cause the shrimp to become rubbery and the potatoes to break down too much. Reheat only the portion you plan to consume.

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

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

• Knife: Essential for chopping the onion and dicing the potatoes.

• Cutting board: Provides a surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the evaporated milk, chicken broth, and corn kernels.

• Measuring spoons: Necessary for measuring the aji amarillo paste, olive oil, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves.

• Peeler: Useful for peeling the potatoes before dicing.

• Ladle: Perfect for serving the chowder into bowls.

• Bowl: Can be used to hold the peeled and deveined shrimp until they are ready to be added to the pot.

Prep ingredients ahead: Chop the onion, mince the garlic, and dice the potatoes in advance to save time during cooking.

Use frozen corn: Substitute fresh corn kernels with frozen ones to cut down on prep time.

Pre-cooked shrimp: Use pre-cooked shrimp to reduce cooking time; just add them at the end to heat through.

One-pot method: Cook everything in one pot to minimize cleanup and streamline the process.

Instant pot option: Use an Instant Pot to speed up cooking, especially for the potatoes and broth.