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A delicious southern Peruvian chowder recipe originally made in Arequipa using crayfish. Although many ingredients are needed, the dish is super easy to make.
Ingredients
1kg shrimp (unpeeled)or crayfish
3 tbsp olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
200g sweet corn
300g peas
3 large tomatoes, seeded and chopped
1 tbsp aji panca paste
4 large potatoes, peeled and roughly chopped
100g rice
1 tbsp dried oregano
1 tbsp ground cumin
1 small can evaporated milk
300g fresh cheese
1 handful chopped coriander
Juice of one lime
Seafood stock
salt & pepper
Method
Heat a large saucepan over a medium heat with the oil. Sweat the onions for around five minutes until soft, before adding the garlic, cumin, aji panca paste, chopped tomatoes and oregano and cook gently for another few minutes. Add the peeled potatoes and rice, stock and seasoning and leave on a gentle heat for fifteen to twenty minutes. Once the potatoes are cooked add the corn, evaporated milk, peas and shrimp and cook for two to three minutes. Remove from the heat and serve the chowder in bowls topped with crumbled cheese, chopped coriander and a squeeze of lime.
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