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Peruvian Shrimp-And-Corn Chowder
Ingredients
  • 3 tablespoons cooking oil
  • 1 pound unpeeled medium shrimp
  • 3 teaspoons salt
  • 1 onion, chopped
  • ¼ teaspoon cayenne
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • Dash Tabasco sauce
  • 1 small butternut squash (about 1 ½ pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
  • ½ small head green cabbage (about 1 ¼ pounds), chopped (about 1 quart)
  • 1 pound baking potatoes (about 2), peeled and cut into 1 ½-inch chunks
  • 4 ears of corn, halved
  • 2 quarts water
  • 1 cup heavy cream
  • 1 cup frozen peas (optional)
Steps
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