Peruvian Shrimp-and-corn Chowder

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons cooking oil
• 1 lb shrimp (medium, uncooked)
• 3 teaspoons salt
• 1 onion, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1 dash tabasco sauce
• 1 1/2 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes)
• 1 1/4 lbs green cabbage, chopped (about 1 quart, 1/2 a small head)
• 1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2)
• 2 cups whole kernel corn
• 2 quarts water
• 1 cup heavy cream (or milk for a lighter version)

Recipe

• 1 directions.
• 2 in a large pot, heat the oil over moderate heat.
• 3 add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
• 4 remove with a slotted spoon.
• 5 when the shrimp are cool enough to handle, peel them and set aside.
• 6 add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• 7 add the tabasco, squash, cabbage, potatoes, corn, and water to the pot.
• 8 cover and bring to a boil.
• 9 reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
• 10 add the cream and simmer for 10 minutes. stir in the peeled shrimp and the remaining teaspoon of salt.
• 11 cook until the shrimp are just heated through, about 2 minutes.