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Shrimp Chowder

Chupe de Camarones

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
La Comida del Barrio

By Aarón Sánchez

Published 2003

  • About

My good friend Alex García included this hearty Peruvian chowder on the menu at his former restaurant Erizo Latino. I’ve also enjoyed, it at Rincón Peruano, a restaurant on Mission and Twenty-fifth Street in San Francisco. The Japanese-Peruvian chef there would use different types of local seafood as the base: crab, squid, and shrimp, depending on the season. I prefer this chowder with just a hint of evaporated milk, so the delicate flavor of the fish really shines.

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