This nourishing bowl of seafood simmered in a base of pureed corn, evaporated milk, squash, and potatoes pulls inspiration from the beloved Peruvian chupe. Right before turning off the heat, gently stir in egg yolks for a satisfying soup with big flavor.
Ingredients
- 2 cloves garlic
- 1 Scotch bonnet chile pepper - seeds removed
- Kosher salt
- 6 tablespoons extra-virgin olive oil - divided
- 6 scallions - thinly sliced, divided
- 1 pound large shrimp - peeled and deveined, tails intact (shells reserved)
- 4 ears corn - kernels cut off (cobs reserved)
- ½ cup dry white wine
- ½ small butternut squash - peeled, seeded, and chopped
- 1 large Yukon gold potato - peeled and diced
- 1 12-ounce can evaporated milk
- 1 pound mussels - scrubbed and debearded
- ½ pound flounder fillet - cut into chunks
- 2 large egg yolks - lightly beaten
- ¼ cup fresh cilantro - chopped
Instructions
Chili Paste
- Mince the garlic and chile pepper.
- Sprinkle with salt and mash with the flat side of a chef's knife to make a paste.
Stock
- Heat 3 tablespoons olive oil in a large pot over medium heat.
- Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes.
- Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes.
- Add the wine and cook until almost evaporated, about 2 minutes.
- 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.
Corn Puree
- Meanwhile, heat a large skillet over medium heat.
- Add the remaining 3 tablespoons olive oil, the remaining scallions, and the corn kernels; cook until the corn is golden, about 12 minutes.
- Add 1/2 cup water and stir, scraping the pan with a wooden spoon.
- Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth.
- Add the pureed mixture to the pot with the broth.
Chowder
- 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.
- Add the mussels to the pot, cover, and cook until they begin to open, about 4 minutes.
- 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.