Peruvian Shrimp and Corn Chowder
Dive into a bowl of comforting and flavorful *Peruvian Shrimp and Corn Chowder*, a hearty dish that brings together vibrant South American tastes and creamy textures. This irresistible recipe features tender shrimp, sweet kernels of corn, and velvety russet potatoes, all simmered in a rich broth infused with aji amarillo paste for a kick of spiced warmth. A touch of heavy cream enhances the chowder’s luxurious consistency, while fresh cilantro and a squeeze of lime add a zesty finish. Perfect for a cozy dinner, this chowder strikes the perfect balance of heat, sweetness, and creaminess. Ready in just 50 minutes, it’s an ideal option for weeknight meals or impressing guests with an authentic taste of Peru.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 3 ears of corn, kernels removed (or use frozen corn)
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, aji amarillo paste, salt, black pepper, and paprika. Cook for another 1-2 minutes until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are tender.
Add the corn kernels to the pot and simmer for another 5 minutes.
Using an immersion blender, partially blend the soup to create a creamy texture while still leaving chunks of potato and corn for texture. If you don’t have an immersion blender, you can transfer a portion of the chowder to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and black pepper, if needed.
Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Remove the pot from heat and stir in the chopped cilantro.
Serve the chowder hot with lime wedges on the side for squeezing over the top just before eating for a burst of fresh citrus flavor.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
