South American Shrimp Chowder

Name: South American Shrimp Chowder (Chupe)
Yield: Makes 8 First-Course Servings
Ingredients: 2 tablespoons olive oil; 24 medium-size shrimp, preferably with heads, 1 pound without heads, 1-½ pounds with heads, peeled and deveined; 24 medium-size shrimp, preferably with heads, 1 pound without heads, 1-½ pounds with heads, peeled and deveined; 8 medium-size tomatoes, peeled, seeded, and chopped, or 4 cups canned, seeded and drained; 2 medium-size onions, chopped; 3 garlic cloves, chopped; 3 Jalapeño chilies, seeded and chopped; 3 cups fish or chicken broth or water ¾ cup heavy cream; 3 tablespoons finely chopped cilantro leaves; salt and pepper; salt and pepper; 3 medium-size potatoes, peeled, ½ roughly cubed and ½ cut into ¼-inch cubes; 3 cups fish or chicken broth or water ¾ cup heavy cream; 3 cups fish or chicken broth or water ¾ cup heavy cream; 3 cups fish or chicken broth or water ¾ cup heavy cream

Chupe

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I had never thought of combining spicy flavors like peppers and cilantro with potatoes until a few years ago, when I read a recipe for this soup. Since then I’ve been hopelessly addicted. A chupe (pronounced choopay) is a South American chowder that, in addition to potatoes and cream like its North American cousins, contains hot peppers, tomatoes, and cilantro. This version uses only shrimp, but other fish or shellfish can be added as well.

Shrimp chupe can be m

Ingredients

Starter
Pescatarian
Gluten-free
Soup

Ingredients

Method