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Peruvian Corn and Potato Stew
1 Tbs unsalted butter (sweet butter is ideal)
1/2 cup finely diced onion
2 cloves garlic, minced
3/4 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1/2 cup unsalted chicken stock or water
1 large potato, scrubbed well and cut into large dice
2 ears sweet corn, shucked, sliced into 1-inch thick rounds
salt to taste
1 lb. raw shrimp, peeled, deveined
Melt the butter in a large saucepan over medium heat. Add onion
and garlic and cook until softened. Add the paprika and cayenne
and cook, stirring, until the onions are all stained red. Add the
milk, stock, potato, corn and if you'd like, a pinch of salt.
Bring almost to a boil, reduce heat to low, cover and simmer,
stirring every now and then, for about 30 minutes, or until potatoes
are tender. Add shrimp during the last 5 minutes of cooking, and
cook until they just turn opaque. Taste for seasoning and adjust
if necessary.
This version of Chupe uses a mixture of paprika and cayenne to
approximate the taste of the small, dried chiles used in the Andes.
I've sometimes spiced this up using a little less paprika and adding
some ground pequins. You want to use a sweet, white corn if you
can, although a yellow corn produces a nicer color. Fresh corn is
really best for this recipe, but as an alternative frozen corn on
the cob will work, as well fresh frozen kernels. The fresh corn
cob seems to impart a nice flavor to this dish.
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Corn Potato