Chupe de Camarones (Peruvian Prawn and Potato Chowder)
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Ingredients
- 500 g raw tiger prawns, peeled
- 400 g waxy potatoes, peeled and diced
- 150 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp smoked paprika
- 900 ml fish stock
- 200 ml whole milk
- 80 g feta cheese
- 2 large eggs
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 35 g
- Carbohydrate
- 29.7 g
- of which sugars
- 8.5 g
- Fat
- 11.3 g
- of which saturates
- 5.6 g
- Fibre
- 3.4 g
- Salt
- 3.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool, peel and quarter.
- 2
Heat a splash of oil in a large pan and cook the onion and garlic for 5 minutes until softened. Stir in the smoked paprika.
- 3
Add the potatoes and fish stock, bring to a simmer, cover and cook for 12 minutes, until the potatoes are almost tender.
- 4
Stir in the sweetcorn and whole milk and simmer for 5 minutes.
- 5
Add the prawns and cook for 3-4 minutes, until pink and cooked through. Crumble in the feta and stir through.
- 6
Ladle into bowls and top each with the quartered eggs.
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