PERUVIAN SEAFOOD CHOWDER
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
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Prince Mchintha
[email protected]This chowder is absolutely delicious! The broth is rich and flavorful, and the seafood is cooked perfectly. I love the addition of the aji amarillo paste, which gives it a nice kick. Will definitely be making this again soon.
Ryanpol Karanja
[email protected]This chowder is a must-try for seafood lovers! The broth is packed with flavor and the seafood is cooked to perfection. I especially love the addition of the aji amarillo paste, which gives it a nice kick. Served it with some crusty bread and it was
Umar Muhd
[email protected]This is the best seafood chowder I've ever had! The broth is rich and flavorful, and the seafood is cooked perfectly. The aji amarillo paste adds a nice kick, and the choclo and cancha give it a unique Peruvian flair. I will definitely be making this
Info Cleaning
[email protected]This chowder is amazing! The flavors are perfectly balanced and the seafood is cooked to perfection. I will definitely be making this again and again.
Nomnikelo Mvelase
[email protected]This chowder is absolutely delicious! The broth is rich and flavorful, and the seafood is cooked perfectly. I love the addition of the aji amarillo paste, which gives it a nice kick. Will definitely be making this again soon.
gurdan yare01
[email protected]I've made this chowder several times now and it's always a hit. It's creamy, flavorful, and packed with seafood. The aji amarillo paste adds a nice depth of flavor, and the choclo and cancha give it a unique Peruvian touch. Highly recommend!
MD alim Hossan
[email protected]This chowder is a must-try for seafood lovers! The broth is packed with flavor and the seafood is cooked to perfection. I especially love the addition of the aji amarillo paste, which gives it a nice kick. Served it with some crusty bread and it was
X2 Gamers
[email protected]This is the best seafood chowder I've ever had! The broth is rich and flavorful, and the seafood is cooked perfectly. The aji amarillo paste adds a nice kick, and the choclo and cancha give it a unique Peruvian flair. I will definitely be making this
Prince Ernest
[email protected]Just made this chowder and it was incredible! The flavors were perfectly balanced and the seafood was cooked to perfection. I will definitely be making this again and again.
Ricardo Rowe
[email protected]This chowder is amazing! I've made it several times now and it's always a hit. The broth is so flavorful and the seafood is cooked perfectly. I love serving it with some crusty bread to soak up all that deliciousness.
pencil thabo ndlovu
[email protected]I'm not usually a big fan of seafood chowder, but this recipe changed my mind. The broth is rich and flavorful, and the seafood is cooked perfectly. I especially love the addition of the corn and cancha, which give the chowder a nice texture and flav
Irfan Shahani
[email protected]Tried this recipe last night and it was a hit! The chowder was creamy, flavorful, and packed with seafood. The aji amarillo paste added a nice depth of flavor, and the choclo and cancha gave it a unique Peruvian touch. Highly recommend!
Kumares Dhanu
[email protected]This chowder is bursting with flavor! The combination of seafood, vegetables, and spices is just perfect. I especially love the hint of spiciness from the aji amarillo paste. Served it with some crusty bread and it was a perfect meal for a chilly nig
Michael Thurston
[email protected]Followed the recipe exactly and the chowder turned out fantastic! The broth was flavorful and the seafood was tender and juicy. My family loved it, and even my picky kids asked for seconds. Definitely a keeper recipe.
Tasnima Khan
[email protected]I've tried many seafood chowder recipes, but this one is by far the best! The aji amarillo paste adds a nice kick, and the combination of seafood is just perfect. Will definitely be my go-to chowder recipe from now on.
Rubel Nath
[email protected]Just made this chowder and it's amazing! The flavors are incredibly balanced and the seafood is cooked to perfection. I love the addition of the choclo and cancha, it gives the chowder a unique and authentic Peruvian flair. Will definitely be making
Xander Leigh
[email protected]This Peruvian seafood chowder was an absolute delight! I was hesitant about the aji amarillo paste, but it added a wonderful depth of flavor without being overpowering. The shrimp, mussels, and fish were cooked perfectly, and the broth was rich and f