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Peruvian Seafood Chowder Recipe

Peruvian Seafood Chowder

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on December 25, 2012

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    Make this recipe Christmas eve for my wife and myself. Delicious with some crusty bread and butter on the side. Modified the recipe by substituting 2% evaporated milk and also adding 1 pound of chopped squid. Squid cooks very fast add it with the fish and shrimp. Next time I would cut the salt in half because I'm not a salt person. Very very good.

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  • on December 16, 2012

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    Made a 1/2 batch for a test run for our New Years Eve party. It was delish!
    The stock makes this dish, it adds a depth of flavor that you cannot get from stock in a box.
    I used a jalapeno pepper instead of the scotch bonnet since I do not like a lot of heat. DH added a spoon full of his Homemade Happy Habanero Hot Sauce so we were both happy. Also switched the mussels for clams since we were making a small batch.

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  • on December 19, 2011

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    Love this! I did modify though. Taste was still great - shows how creative and versatile one can be with the recipe - add your own touch, dont fret if you dont have all the ingredients. Instead of Scotch bonnet, I used Cherry Peppers - some heat but not as much. I used hake fish instead of flounder, and I added Calamari. I didnt puree the corn/scallion mixture; soup was still a good consistency. I used low fat evaporated milk; cutting down on calories but not taste. I also bought frozen fish stock at my market + 1 can of chicken broth, and used less water. I didnt use a whole lb of shrimp; they are $$, so the stock helped add flavor. And I used beer instead of wine (I was out I garnished with avocado and lime. Ive had this dish in Peru and this recipe was close. I worried that as NJ sweet corn is out of season, I would miss the farm-fresh taste. But the supermarket on-the-cob sweet corn still got the job done. Cant wait to try this recipe next summer when Sweet Corn is in season!

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  • on November 21, 2011

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    I made this for my husband's family on his birthday and it was a hit. Everyone kept talking about it. It did take some time, but well worth it. I can't wait to make it again.

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  • on November 05, 2011

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    We loved it, I really don't care if it's Peruvian or Eskimo it was delicous.
    It did take time and there were steps involved, but working in concert with my spouse of 54 years it only made it more enjoyable.

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  • on October 18, 2011

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    The recipe turned out delicious! It was well worth the time spent.

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  • on September 19, 2011

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    I don't know anything about Peruvian food but I do know that this recipe is soooooo good. Yes it does take a long time to make but the results are well worth it. I will definately make this again. It is a good recipe to make in the winter because it is so warm and creamy and comforting.

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  • on August 16, 2011

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    This may not be an authentic Peruvian dish, but the results were really excellent. It was, however, a LOT of work to prepare it. I will seek out other "chupe" recipes and compare.

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  • on August 13, 2011

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    This recipe is IN NO WAY PERUVIAN. My roommate and I are lovers of Peruvian and all types of South American cuisine and ADORE chupe. My roommate makes the BEST chupe from an authentic recipe...we have numerous Peruvian friends who own their own restaurant and they have even borrowed it from him. When I saw the prep time of 1 hr 20 minutes I knew RIGHT THEN it was in no way authentic. We've prepared this dish, side by side for years and it takes several hours to even prep to make it. There are hardly any ingredients in this recipe that are traditionally used in chupe. I love food network but am extremely disappointed with this.

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