Chupe

Chupe is a traditional Peruvian chowder made from zapallo (also called West Indian Pumpkin) and seafood. Zapallo is a very large pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. The squash grows fairly large so it's usually sold in chunks (which works out well because you can inspect the color and texture of the meat). Though in Miami zapallo is easier to find, I've had very little luck finding it in the North East. So I've adjusted the recipe to use the more common butternut squash. I've tried all different types of common squashes but I found butternut to come closest in taste and texture.

In my household, it goes without saying that Chupe includes shrimp, but technically you'd call this recipe Chupe de Camarones (shrimp chowder) verses say Chupe de Pescado (fish chowder), depending on the seafood used. I've even seen some varieties made with chicken (Chupe de Pollo) but the basic broth stays the same. Traditionally, Chupe contains rice and potatoes but I usually leave these out. However, don't skimp on the feta cheese. It really brings a nice balance to the soup's sweetness. I've seen recipes floating around that call for cream cheese but cream cheese is too sweet to compliment the flavors. It's a bit of a mystery why my mother always used feta cheese, which is of course Greek, but hey- whatever works, right?

Ingredients

  • 1/2 lb shrimp
  • 2 & 1/2 cups zapallo or butternut squash, thinly chopped
  • 1 large red onion, chopped
  • 2 ears of corn, quartered
  • 3 cloves of garlic, chopped
  • 1/4 cup peas
  • 1/4 cup rice (optional)
  • 7 oz feta cheese (about one package)
  • 4 cups chicken stock
  • 1/2 cup milk (any kind)
  • 2 tbsp olive oil
  • salt & pepper to taste
Instructions: 

Servings: 3-4
Prep Time: 30 min
Cook Time: 60 min

  1. Place a large pot over low heat, adding the 2 tbsp of olive oil. Let it warm up for a minute then arrange the chopped onion evenly over the bottom of the pan. Douse with salt then cover and let sweat for 15 minutes. Don't stir for now.
  2. Add the garlic, squash, and a dash of pepper. Give it a good stir then cover and let simmer for another 10-15 minutes, until the squash begins to soften.
  3. Raise the heat to medium-high and add the chicken stock, make sure to deglaze the bottom. Let it come to a boil.
  4. Add the corn, peas, and if desired, rice. Cover and simmer over low heat for 10-20 minutes (rice requires the 20 minutes).
  5. Add the shrimp and simmer for 5 minutes.
  6. Lastly, add the milk and feta cheese (brine and all), stirring well. Ideally, you want to add these just before serving. Let the feta melt a bit.
  7. Serve and enjoy.

So goooooooooooood!

Submitted by Anonymous on Thu, 10/08/2009 - 21:55.

You made this once when we were living together and it was amazing!

-Veronica