Teresa's Recipes
Chupe de Locos
Chupe de Locos is a delightful traditional Chilean seafood dish that brings the ocean's bounty to your table. This creamy and flavorful chowder features tender abalone, sweet corn, and vibrant vegetables, all enveloped in a rich, cheesy broth. Originating from Chile's coastal regions, this dish celebrates the country's rich maritime heritage and is a staple comfort food, perfect for sharing with family and friends. The balance of flavors and textures makes it a true culinary gem that will transport your taste buds to the shores of Chile.
Ingredients
- 2 tablespoons Olive oil
- 1, chopped Onion
- 2 cloves, minced Garlic
- 1, diced Red bell pepper
- 1 cup (fresh or frozen) Corn kernels
- 2, diced Potatoes
- 4 cups Fish stock
- 1 cup, cleaned and sliced Abalone
- 1 cup Milk
- 2, beaten Eggs
- 1 cup, grated Parmesan cheese
- 1/4 cup, chopped Fresh cilantro
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 480
- Fat: 30g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Stir in the diced red bell pepper, corn kernels, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Add the sliced abalone to the soup and let it cook for an additional 5 minutes, allowing the flavors to meld.
- Stir in the grated Parmesan cheese and chopped fresh cilantro. Season with salt and pepper to taste.
- Serve hot, garnished with additional cilantro or a sprinkle of cheese if desired.
Tips
- For a spicier version, add a pinch of cayenne pepper or a diced jalapeño to the vegetable mixture.
- If abalone is unavailable, feel free to substitute with shrimp or scallops for a different twist.
- Serve with crusty bread or a fresh green salad for a complete meal.