Chupe de Locos

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

2 cloves, minced

Red bell pepper

1, diced

Corn kernels

1 cup (fresh or frozen)

Potatoes

2, diced

Fish stock

4 cups

Abalone

1 cup, cleaned and sliced

Milk

1 cup

Eggs

2, beaten

Parmesan cheese

1 cup, grated

Fresh cilantro

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Stir in the diced red bell pepper, corn kernels, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the fish stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
5. While the soup simmers, bring a separate pot of water to a boil. Add the abalone and cook for 10 minutes. Remove from the water, let cool slightly, and slice into thin pieces.
6. In a bowl, whisk together the eggs and milk until well combined. Gradually pour this mixture into the pot with the soup, stirring constantly to avoid curdling.
7. Add the sliced abalone to the soup and let it cook for an additional 5 minutes, allowing the flavors to meld.
8. Stir in the grated Parmesan cheese and chopped fresh cilantro. Season with salt and pepper to taste.
9. Serve hot, garnished with additional cilantro or a sprinkle of cheese if desired.