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Peruvian Shrimp Chowder With Sweet Corn And Yellow Potatoes

Name: Peruvian Shrimp Chowder With Sweet Corn And Yellow Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb raw large shrimp, peeled and deveined; 2 tbsp aji panca paste; 4 cup halal vegetable broth; 2 medium yellow potatoes, peeled and diced; 1 cup sweet corn kernels; 0.5 cup evaporated milk; 0.5 cup queso fresco, diced; 1 large egg, beaten

A rich Andean-style seafood chowder infused with smoky aji panca pepper paste, sweet corn, tender potatoes, and creamy evaporated milk.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Tempering milk broth

Slowly incorporating dairy and beaten egg into low-heat soup broth to create a rich texture without breaking.

Instructions

Step 1: Heat oil in a soup pot over medium heat, add aji panca paste, and sauté for 2 minutes until fragrant.

Step 2: Pour in the halal vegetable broth and add diced yellow potatoes, bringing the mixture to a simmer for 10 minutes until potatoes soften.

Step 3: Add the sweet corn kernels and simmer for an additional 5 minutes.

Step 4: Stir in the raw shrimp and cook gently for 3 to 4 minutes until pink and opaque.

Step 5: Reduce heat to low, slowly stream in the beaten egg while stirring gently to form delicate ribbons, then stir in evaporated milk.

Step 6: Remove from heat, fold in diced queso fresco, season with salt to taste, and serve hot.

Cooking tips

Keep heat low when adding milk and egg to prevent curdling the soup.
Substitute queso fresco with mild feta if needed for extra tang.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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