Go Back
+ servings

Chicken and Shrimp Potato Corn Chowder - Chupe de Pollo y Camarones

Course Soup
Cuisine Venezuelan
Keyword chicken, Shrimp, soup, venezuela
Servings 6


  • 12 cup chicken stock
  • 1 medium onion, cut into 4
  • 1/2 green pepper, cut into 2
  • 2 cloves garlic, minced
  • 1 chicken flavor bouillon
  • 3 large sprigs of cilantro
  • 2 boneless chicken breasts
  • Salt and Pepper to taste
  • 6 medium potatoes, cubed
  • 4 medium carrots, diced (optional)
  • 2 cans (15 oz) kernel corn
  • 2 cans (15 oz) Cream Style Corn
  • 1 lb fresh shrimps washed, peeled, and deveined
  • 1 can (7.6 oz) Table Cream
  • ground cayenne pepper (optional)


  • In a large pot bring to a boil the chicken stock over high heat. Add the onion , pepper , garlic, chicken flavor bouillon, and cilantro. Let it boil for 5 min. Add chicken; cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is cooked. Remove chicken from the pot, let it cool and cut it into small cubes. Set aside.
  • Pass the broth through a fine-mesh colander to discard solids. Transfer it back to pot. Adjust the seasoning and add more salt and pepper if necessary.
  • Add the potatoes and carrots and cook over medium heat until tender, around 10 minutes.
  • When potatoes and carrots are ready, add the chicken and kernel corn. Cover and let cook for 5 minutes. Then add cream style corn cover and cook over medium-low heat for 15 minutes.
  • Add shrimps and cook for 5 -8 minutes or until cooked.
  • Remove pot from heat. Add the can of table cream and keep stirring until totally incorporated.
  • Let stand 5 minutes and serve hot in individual bowls and sprinkle with ground red pepper if desired.