This recipe is adapted from a Peruvian Shrimp and Corn Chowder from Food and Wine. I've added some umami ingredients, such as fish sauce. And switched the cream for coconut cream. And added a few more flavor components that I think give this chowder a bigger bang then the original recipe. —sandra
Garlic cloved, smashed and rough chopped
Tomato, parboiled, skinned and chopped
small Butternut squash, peeled, seeded and cut into 1"cubes
Head of Green Cabbage, shredded
Lg baking Potatoes, peeled and cubed
Ears of Corn, shucked and de-kernaled
Can of Lobster Stock
Can of unsweetened Coconut Cream
Fresh Basil, minced
In This Recipe
Preheat oven to 350. Toss squash in oil and roast in oven for 15 minutes or until just turning brown.
In a large pot, melt butter and add shrimp and 1/2 tsp salt. Cook over med-low for about 4 minutes. Remove when shrimp have just turned pink but not cooked through all the way. Set and aside to cool, then peel skins.
Add 1 tbs of oil to pot, then add onion, cayenne, paprika, cumin, 1 tsp salt. After 4 minutes add garlic and jalapeno. Cook for approximately 1 minute more until onion and garlic are translucent. Add Lobster stock, potatoes., cabbage and water. Cover and cook for 10 minutes. Add squash and tomatoes. Cook 5 minutes more until potatoes are tender.
Add coconut cream, fish sauce, vinegar, 1/2 tsp salt and corn. Cook for 5 minutes until shrimp is cooked through. Add basil. Serve.