Peruvian · intermediate
Peruvian Shrimp Chowder With Sweet Corn And Yellow Potatoes
A rich Andean-style seafood chowder infused with smoky aji panca pepper paste, sweet corn, tender potatoes, and creamy evaporated milk.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat oil in a soup pot over medium heat, add aji panca paste, and sauté for 2 minutes until fragrant.
- 02
Pour in the halal vegetable broth and add diced yellow potatoes, bringing the mixture to a simmer for 10 minutes until potatoes soften.
- 03
Add the sweet corn kernels and simmer for an additional 5 minutes.
- 04
Stir in the raw shrimp and cook gently for 3 to 4 minutes until pink and opaque.
- 05
Reduce heat to low, slowly stream in the beaten egg while stirring gently to form delicate ribbons, then stir in evaporated milk.
- 06
Remove from heat, fold in diced queso fresco, season with salt to taste, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Tempering milk broth
Slowly incorporating dairy and beaten egg into low-heat soup broth to create a rich texture without breaking.
Notes from the kitchen
- Keep heat low when adding milk and egg to prevent curdling the soup.
- Substitute queso fresco with mild feta if needed for extra tang.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.