Abalone Chowder (chupe De Locos)
Abalone Chowder, also known as Chupe de Locos, is a traditional Peruvian seafood soup that is rich, creamy, and full of flavor. This dish is perfect for a cozy night in or for entertaining guests with a taste of Peruvian cuisine.
Ingredients
- 2 cups abalone, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tomatoes, peeled and chopped
- 1 cup corn kernels
- 4 cups fish or seafood broth
- 1 cup heavy cream
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
- Add the abalone and cook for 5 minutes.
- Pour in the white wine and let it simmer for 3 minutes.
- Add the tomatoes, corn, and fish or seafood broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the heavy cream and season with salt and pepper. Let it simmer for an additional 10 minutes.
- Serve the chowder hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Sharp knife Cutting board Wooden spoon Ladle
Tools
Soup bowls Soup ladle
Serving suggestions
Serve the Abalone Chowder with crusty bread or Peruvian corn on the cob for a complete meal.
Tips & tricks
For a dairy-free option, substitute the heavy cream with coconut milk for a creamy and flavorful alternative.
Cost
$30