Peruvian Seafood Chowder

Name: Peruvian Seafood Chowder
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 smalls butternut squash, peeled, seeded and chopped; 118 milliliters dry white wine; 4 ears corn, kernels cut off (cobs reserved); 2 larges egg yolks, lightly beaten; 340 grams evaporated milk; 227 grams flounder fillet, cut into chunks; 59 milliliters fresh cilantro, chopped; 2 cloves garlic; 6 servings Kosher salt; 454 grams mussels, scrubbed and debearded; 6 Tbsps extra-virgin olive oil; 6 scallions, thinly sliced; 1 Scotch bonnet chile pepper, seeds removed; 454 grams shrimp, peeled and deveined, tails intact (shells reserved); 1 large Yukon gold potato, peeled and diced

Peruvian Seafood Chowder might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 23g of fat, and a total of 474 calories. This recipe serves 6. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up butternut squash, mussels, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Mince the garlic and chile pepper.

Ingredients you will need

Chili Pepper

Garlic

Ground Meat

Sprinkle with salt and mash with the flat side of a chef's knife to make a paste.

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Salt

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Chefs Knife

Heat 3 tablespoons olive oil in a large pot over medium heat.

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Olive Oil

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Pot

Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes.

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Chili Paste

Green Onions

Garlic

Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes.

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Pasta Shells

Shrimp

Corn

Add the wine and cook until almost evaporated, about 2 minutes.

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Wine

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.

Ingredients you will need

Broth

Water

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Pot

Meanwhile, heat a large skillet over medium heat.

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Frying Pan

Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes.

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Corn

Olive Oil

Green Onions

Add 1/2 cup water and stir, scraping the pan with a wooden spoon.

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Water

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Wooden Spoon

Frying Pan

Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth.

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Water

Corn

Salt

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Blender

Add the pureed mixture to the pot with the broth.

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Broth

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Pot

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.

Ingredients you will need

Evaporated Milk

Vegetable

Potato

Squash

Equipment you will use

Pot

Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes.

Ingredients you will need

Mussels

Equipment you will use

Pot

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.

Ingredients you will need

Egg Yolk