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

The chicken and shrimp potato corn chowder is my mom’s recipe and this delicious soup is considered comfort food in our home. We love it not only because it is delicious and filling but because it reminds us of our family too.

Course Soup

Cuisine Venezuelan

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 645kcal

Author Oriana Romero

Ingredients

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)

Instructions

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.

Nutrition