Description
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I’ve substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, chopped
- salt to taste
- 2 ½ cups cubed butternut squash
- 3 cloves garlic, minced
- ground black pepper to taste
- 4 cups chicken stock
- 2 ears fresh corn, each cut into 4 pieces
- ¼ cup peas
- ¼ cup white rice (Optional)
- ½ pound uncooked medium shrimp, peeled and deveined
- 1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved
- ½ cup milk
Instructions
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook
- without stirring
- until onion is very tender and fragrant
- about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften
- about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn
- peas
- and rice. Cover and simmer until rice is cooked
- 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque
- about 5 minutes.
- Stir in feta cheese
- brine
- and milk. Let feta melt a bit and serve immediately.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 4