Shrimp Chowder

Cooking Peruvian

Ingredients for Shrimp Chowder

For Serves 6-8.
  • 2 tablespoons oil
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • 1 large tomato, peeled and chopped
  • 4 cups boiling water
  • 1 ear of corn, cut in pieces
  • 1/4 cup peas
  • 1 lb. yellow potatoes, peeled and halved
  • 2 tablespoons rice
  • 1 lb. fresh shrimp, cleaned
  • - Pinch of oregano
  • - Salt and pepper
  • 1 cup evaporated milk
  • - Chopped parsley
  • 1 egg per person

Preparation of Shrimp Chowder

1. Heat the oil in a saucepan and fry the garlic, onion and tomato. Add the water, corn, peas, potatoes and rice. Boil for 10 minutes.

2. When the potatoes are cooked remove from heat and add the shrimp, oregano, salt and pepper.

3. Simmer until the shrimps are cooked. Before serving add the milk but do not allow to boil. Poach the eggs in the soup. Sprinkle with parsley.

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