Peruvian Seafood Chowder

Total Time:
1 hr 20 min
25 min
55 min

6 servings

  • 2 cloves garlic
  • 1 Scotch bonnet chile pepper, seeds removed
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 6 scallions, thinly sliced
  • 1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
  • 4 ears corn, kernels cut off (cobs reserved)
  • 1/2 cup dry white wine
  • 1/2 small butternut squash, peeled, seeded and chopped
  • 1 large Yukon gold potato, peeled and diced
  • 1 12 -ounce can evaporated milk
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound flounder fillet, cut into chunks
  • 2 large egg yolks, lightly beaten
  • 1/4 cup fresh cilantro, chopped
  • Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.

  • Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.

  • Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.

  • Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.

  • Photograph by Anna Williams

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