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LOCATION: Recipes >> Soups >> Shrimp Chowder 03

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CHUPE DE CAMARONES WITH POACHED EGG (SHRIMP CHOWDER)

2 tablespoons oil
1 glove crushed garlic
1 onion finely chopped
1 large tomato chopped
4 cups boiling water
2 tablespoons hot pepper crushed
1 ear of corn cut in thick slices
1/4 cup peas
1 lb. Yellow potatoes (Golden Yukon) cubed
2 tablespoons achiote
2 tablespoons rice
1 lb. fresh shrimps cleaned
1 cup evaporated milk
Pinch of Oregano
Salt and pepper to taste
Chopped parsley
1 egg per person

Heat the oil in a saucepan and fry the garlic, onion, the achiote,
hot pepper, and tomato. Add the water, corn, peas, potatoes and
rice. Boil for 10 minutes. When the potatoes are cooked remove from
the heat and add the shrimps, oregano, salt and pepper. Simmer
until the shrimps are cooked. Poach the eggs in the soup. Before
serving add the milk but do not allow to boil. Serve sprinkled with
parsley.

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