South American Shrimp Chowder
List of Ingredients
Makes 8 first-course servings
Preparation time: 45 minutes
Cooking time: 1 hour
2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, chopped
3 jalapeno chiles, seeded and chopped
1 pound headless shrimp or 1 1/2 pounds shrimp with heads (21-25 per pound), peeled and deveined, shells reserved
8 medium tomatoes, peeled, seeded and chopped; or 4 cups canned tomatoes, seeded and drained
3 medium potatoes, peeled and cut into 1/4-inch dice, divided
3 cups fish or chicken broth or water, divided
3/4 cup heavy cream
3 tablespoons finely chopped cilantro leaves
Salt and pepper to taste
Recipe
Heat the oil in a heavy-bottomed 4-quart pot over medium heat. When hot, add onions, garlic and peppers and cook, stirring constantly, until softened, about 10 minutes. Add the shrimp shells (and the heads if you have them) to the pot and cook for 5 more minutes.
Add the tomatoes, half the diced potatoes and 2 cups of the broth to the pot and bring the mixture to the boil. Cover, reduce heat to low and cook for about 20 minutes, or until the potatoes have softened thoroughly.
Meanwhile, combine the remaining broth and the remaining potatoes in a small saucepan over medium heat. Cover, and cook them for 10 to 15 minutes, or until they just begin to soften.
Strain the soup base through the fine disc of a food mill, or puree it in a blender or food processor a little bit at a time and strain it through a medium-mesh strainer. If you want the soup to have a smoother consistency, strain it again through a fine-mesh strainer.
Combine the soup base and the cooked potato cubes with their cooking liquid in a pot with the heavy cream and the chopped cilantro. Bring the soup to a simmer over medium heat and add the shrimp. Cook about 2 minutes or until the shrimp are just done. Season with salt and pepper and serve immediately in heated bowls. ---
A chupe, or South American chowder, this one from James Peterson's book "Splendid Soups," has become one of his favorites. He varies it by using other fish and shellfish, too, and says it can be made ahead and refrigerated 3 days. To reheat, slowly bring to a simmer, but do not boil.
From "Splendid Soups" (Wiley, $45) In Altanta Journal Constitution 12/21/00
Per serving: 247 calories (percent of calories from fat, 48), 14 grams protein, 19 grams carbohydrates, 2 grams fiber, 13 grams fat, 117 milligrams cholesterol, 105 milligrams sodium.
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