Name: Chupe de langostinos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 lb langostinos ((large prawns or crayfish), peeled and deveined); 1 tablespoon olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 tablespoon aji amarillo paste ((substitute with yellow chili paste if necessary)); 2 cups chicken broth (or seafood broth); 2 cups milk; 2 cups diced potatoes; 1 cup frozen corn kernels; 1 cup evaporated milk; 1/2 cup queso fresco (or feta cheese, crumbled); Salt and pepper (to taste); fresh cilantro (or parsley chopped for garnish)

Chupe de langostinos

Chupe de langostinos is a delicious Peruvian seafood soup made with langostinos, which are large prawns or crayfish. It's a flavorful dish that combines the sweetness of the langostinos with a creamy and hearty broth. The soup usually includes ingredients such as corn, potatoes, onions, garlic, and spices like aji amarillo, a popular Peruvian yellow chili pepper.

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer, Lunch

Cuisine Peruvian

Servings servings

Calories 455 kcal

Ingredients

1 lb langostinos (large prawns or crayfish), peeled and deveined
1 tablespoon olive oil
1 medium onion diced
3 cloves garlic minced
1 tablespoon aji amarillo paste (substitute with yellow chili paste if necessary)
2 cups chicken broth or seafood broth
2 cups milk
2 cups diced potatoes
1 cup frozen corn kernels
1 cup evaporated milk
1/2 cup queso fresco or feta cheese, crumbled
Salt and pepper to taste
fresh cilantro or parsley chopped for garnish

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent and aromatic.
Stir in the aji amarillo paste and cook for another minute.
Add the chicken or seafood broth, milk, potatoes, and frozen corn kernels. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, usually around 15-20 minutes.
Add the langostinos to the pot and cook for about 3-5 minutes, or until they turn pink and are cooked through. Be careful not to overcook them, as they can become tough.
Stir in the evaporated milk and queso fresco (or feta cheese) until the cheese is melted and the soup becomes creamy. Season with salt and pepper to taste.
Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
Serve the Chupe de langostinos in bowls, garnished with chopped fresh cilantro or parsley.
Enjoy your delicious homemade Chupe de langostinos!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 455kcal (23%)Carbohydrates: 43g (14%)Protein: 33g (66%)Fat: 17g (26%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 188mg (63%)Sodium: 1086mg (47%)Potassium: 1025mg (29%)Fiber: 4g (17%)Sugar: 18g (20%)Vitamin A: 556IU (11%)Vitamin C: 28mg (34%)Calcium: 430mg (43%)Iron: 1mg (6%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword soup

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Chupe de langostinos