Chupe Recipes

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.

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.

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.

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.

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.