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LOCATION: Recipes >> Soups >> Shrimp Chowder 04

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Chupe de Camerones Thickened with Egg (Peru)
(SHRIMP SOUP)

2 Tbsp olive oil
2 onions, chopped
2 cloves, garlic
3 Tbsp canned tomato sauce
6 cup boiling water
1/2 cup green peas
1/2 cup corn kernels
5 potatoes, peeled and cubed
2 tsp salt
1/4 tsp. dried ground chili peppers
1/4 tsp. marjoram
1/4 lb. cream cheese
2 cup milk
24 shrimp, shelled and cleaned
4 eggs

Heat the olive oil in a deep saucepan and add the onions and garlic;
saute until brown. Remove the garlic cloves. Add the tomato sauce,
water, peas, corn, potatoes, salt, chili peppers and marjoram. Cook
for 20 min. Mash the cream cheese to a smooth consistency and add
to the soup. Add the shrimp and cook for 10 min.

Beat the eggs in a bowl. Gradually add 2 cup of the hot soup to
the eggs being careful not to curdle by stirring constantly. Turn
the eggs into the soup continuing to stir constantly and do not
allow soup to boil.

Serve hot with Empanaditas de Quesco.

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