Crayfish And Vegetable Chowder Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 tablespoons vegetable oil
1 medium yellow onion -- peeled and chopped
1 fresh mirasol or other hot chiles -- seeded and minced
2 tablespoons panca paste (sweet red chile paste)
1 teaspoon ground cumin
1 pound freshwater crayfish or large unpeeled shrimp
salt and freshly ground black pepper
1/2 pound Idaho potatoes -- peeled and coarsely chopped
1 ear corn -- husk removed, cut into 4 rounds
1 small carrot -- peeled and coarsely chopped
1/2 pound acorn squash -- peeled and coarsely chopped
1/2 small head green cabbage -- cut into 4 wedges
1/4 cup long-grain rice
1/2 cup shelled fresh or frozen peas
1/2 cup milk
1/2 cup heavy cream (optional)
1/2 teaspoon freshly chopped fresh oregano
2 ounces queso blanco or farmer's cheese -- diced

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Directions:

Heat oil in a large pot over medium-high heat. Add onions, chiles, and panca paste and cook, stirring frequently, until mixture is fragrant, about 1 minute. Add cumin and shrimp or crayfish, season with salt and pepper, and cook, turning, until shrimp are pink and firm, about 1 minute more.

Stir in 7 cups water, then add potatoes, corn, carrots, squash, cabbage, and rice. Reduce heat to medium, cover, and cook until rice is tender, about 20 minutes.

Remove cover, stir in peas, milk, and cream (if using), and simmer until milk and cream are heated through, about 5 minutes. Stir in oregano and cheese and serve.

This recipe from CDKitchen for Crayfish And Vegetable Chowder serves/makes 4

Recipe ID: 50316

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