Soups: Shrimp Chowder 03 by Recipe Cottage

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	Shrimp Chowder 03

		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.