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.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 387 Calories

Ingredients

• ½ cup milk
• salt to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 4 cups chicken stock
• 1 large red onion, chopped
• ½ pound uncooked medium shrimp, peeled and deveined
• ¼ cup peas
• 2 ½ cups cubed butternut squash
• 2 ears fresh corn, each cut into 4 pieces
• ¼ cup white rice (Optional)
• 1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.