Chupe (Peruvian Corn & Potato Stew)
- 1 large - Potato
- 2 ears - Sweet corn
- 1 tablespoon - Butter
- 1/2 cup - Onion, finely diced
- 2 cloves - Garlic, minced
- 3/4 teaspoon - Sweet paprika
- 1/2 teaspoon - Cayenne pepper
- 1 1/3 cups - Milk
- 1/2 cup - Chicken stock
- Salt to taste
- 1 pound - Raw shrimp, peeled, deveined
Scrub the potato well and cut into large dice.
Shuck the ears of corn and slice them into 1" thick rounds.
Melt the butter in a large saucepan over medium heat.
Add onion & garlic and cook until softened.
Add the paprika & cayenne and cook, stirring, until the onions are all stained red.
Add the milk, stock, potato, corn & a pinch of salt if desired.
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.