Spiced Shrimp And Corn Chowder
This recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.
1.5L (6 cups) fish stock (or chicken stock)45 mL (3 Tbsp) cooking oil 500g (1 pound) unpeeled medium shrimp Salt & pepper to taste1 onion, diced
5 mL (1 tsp) cumin seed1 mL (¼ tsp) cayenne 2 mL (½ tsp) paprika 1 small hot chili, pierced 250g squash, cut into ½” cubes½ small head cabbage, shredded500g potatoes, cut into ½” cubes500 ml (2 cups) frozen corn
45 mL (3 Tbsp) butter
250 mL (1 cup) 35% cream
250 mL (1 cup) frozen peas
In a small pot bring the stock to a simmer along with the shrimp shells.
Cover and simmer while you make the rest. In a large pot, heat the oil over moderate heat.
Add the peeled shrimp and a pinch of salt; cook, stirring frequently, until the shrimp are pink and firm.
Remove from the pot and set aside. Add a little more oil if needed, then toast the cumin seeds for just a moment.
Then add the onion, cayenne, and paprika to the pot.
Cook, stirring occasionally, until the onion is softened.
Add the hot chili, squash, cabbage, potatoes, and corn, to the pot.
Strain in the water / stock – discard the shrimp shells.
Partially cover and bring to a simmer, until the potatoes are tender.Add the butter, cream, shrimp and peas.
Adjust seasoning with salt and pepper.
Simmer until the shrimp is heated through.
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