Best Chupe Recipes

PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
• Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
• While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
• Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
• Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
• Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
• Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
• When eggs are cooked, soup is finished.

MY MOM'S VENEZUELAN CHUPE

Steps:

• Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
• Season soup with salt and pepper. Add milk and mozzarella cheese.

CHUPE (PERUVIAN SHRIMP CHOWDER)

Steps:

• Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
• Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
• Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

CHUPE DE POLLO CON CHIPOTLE

Steps:

• 1.Remove 1 chile and 1 tsp (or more) adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles; set chile and sauce aside separately. 2. Heat oil in large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks and set aside. 3. Remove pan from heat; let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat process in two more batches with remaining broth mixture. Return pureed broth mixture to pan. 4. Stir in potatoes and hominy; bring to s imeer over med head. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.

STRIPED BASS AND SHRIMP STEW (CHUPE DE CORVINA Y CAMARONES), ECUADOR

Steps:

• In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
• Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
• Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
• Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN CHUPE

Steps:

• Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
• Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
• Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
• When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
• To serve, put some white cheese in the plate, serve the Chupe, and enjoy.

CORN AND SEAFOOD CHUPE

Steps:

• Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
• Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
• Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.

CORN AND SEAFOOD CHUPE

Steps:

• 1. Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside. 2. Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp. 3. Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.

CHUPE DE CAMARONES

Steps:

• Cooking Instructions: In a large soup pot, add the olive oil and butter to melt over medium high heat. Toss in the shrimp, season with salt, pepper, oregano, and cumin and saute until almost cooked though and both sides are golden. It's fine if they're not done completely since you'll add them back in later. Set aside in a small bowl. To the pot add more olive oil and butter and toss in the chopped onions, garlic, and salt and pepper, stirring to combine and allowing to soften, about 5 minutes. Add the aji colorado and stir to combine. Cook for about another 60 seconds. Pour in the chicken stock, and using the back of a wooden spoon, scrape the bits on the bottom of the pan left behind from the shrimp. Allow the soup to come to a slight boil. Lower the heat to a steady simmer. Add the corn and then crack each of the four eggs directly into the soup, in separate parts of the pot so they don't stick together. Let this simmer for about another 6-8 minutes or until the eggs have set. Add the shrimp back in to the soup. Slowly incorporate the heavy cream, stirring gently. Taste the soup for seasoning and adding crushed red pepper for heat if desired. To serve, ladle the soup into big bowls with shrimp, one corn on the cob, one egg, and a few squares of Monterey Jack cheese. The cheese will melt slowly in the soup and create ooey gooey goodness

CHUPE CAMARONES

Steps:

• Poner aceite, cebolla, ajo, oregano, aji en pasta, paprika y camarones. Aparte poner agua en sarten con vinagre y agregar huevos. poner petit pois, un poquito de vino blanco. Poner caldo de carne. Agregar poquito de leche. Poner papas y quesos. Poner arroz, tapar un ratico a fuego lento.

CHUPE DE POLLO CON CHIPOLTE

Steps:

• - chop finely 1 chili from can - heat oil in dutch oven over medium heat. Add chopped chili, onion and next 6 ingredients (thru garlic). cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low and simmer until chicken is tender (about 30 minutes). Remove chicken and cool slightly. Shred chick with 2 forks, cover and keep warm. - Remove Dutch oven from heat, let stand 5 minutes. Remove broth from pot into blender and process until smooth (do in several batches). Put puree into bowl as blending. Return puree to pot. Stir in potatoes and hominy. Bring to a simmer over medium heat. Cook uncovered until potatoes are tender (about 20 minutes). Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in adobo sauce, tomato, cilantro and salt. - Serve with lime wedges

CHUPE DE POLLO

Steps:

• 1. Remove 1 chile and 1 tsp adobo sauce from can, reserve remaining chiles for later use. Finely chop the chile and set this and sauce aside. 2. Heat oil in a large Dutch oven over medium heat. Add chopped chile,onion,and next 6 ingredients (through garlic); cook 7 mins or until onion is tender stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to med low and simmer 30 mins or until chicken is tender. Remove chicken with slotted spoon and cool slightly. Shred chicken with 2 forks, cover and keep warm. 3. Remove pan from heat, let stand for 5 mins. Place 1/3 of broth mixture in blender and process until smooth. Pour purred mixture into a larger bowl. Repeat procedure in two more batches withbremaining broth mixture. Return all purred mixture into pan. Stir in potatoes and hominy, bring to a simmer over med heat. Cook uncovered for 20 mins or until potatoes are tender. Stir in chicken and cream, simmer 5 mins. Remove from heat and stir in reserved adobo sauce, tomato,cilantro and salt. Serve with lime wedges. Yields 8 servings

CHUPE

Steps:

• In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat. Then reduce the heat to low and simmer for 3 minutes. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque. Drain the scallops and save 1/2 cup of the cooking liquid. Set the scallops and liquid aside. Preheat the oven to 350 degrees F. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream. Melt the butter over moderate heat in a 2 to 3 quart saucepan. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two. Then slowly stir in the 1/2 cup of reserved cooking liquid and the remaining cream. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil. Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended. Stir in 1/2 cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off. Lightly butter the bottom and side of a 2 quart baking dish or souffle dish, and arrange the hard cooked egg quarters on the bottom. Spoon in the scallop mixture and smooth the surface with a rubber spatula. Sprinkle the top with the remaining 2 tablespoons of grated cheese. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.