Puerto Rican Chayote Seafood Chowder Recipe
Ingredients:
- 1/2 pound medium shrimp, peeled and cleaned
- 12 clams, in shells, cleaned
- 12 mussels, in shells, cleaned
- 2 medium chayotes, peeled and diced
- 2 celery stalks, cut into small pieces
- 2 carrots, peeled and diced
- 5 cups chicken stock or water
- 1 cup fresh, frozen, or canned corn kernels
- 1 cup light cream
- 1/2 cup golden rum (optional)
- 3 cups water
- 3 sprigs cilantro
- 1 teaspoon salt
- White pepper to taste
- Pimiento strips for garnish
How to cook Puerto Rican Chayote Seafood Chowder:
- In a large soup pot, combine the chayote, celery, carrot, and chicken stock.
- Bring to a boil, reduce the heat, and simmer for 30 minutes. Let cool a little, then puree in a blender. Add the corn and cream and set aside.
- Combine the seafood, rum, water, and cilantro in a large pot. Cover and cook briefly until the shrimp turn pink and the shellfish open up.
- Drain and combine with the chayote mixture. Return to the stove, add the salt and pepper, and simmer until hot, but do not boil.
- Garnish the Puerto Rican Chayote Seafood Chowder with pimiento strips.
Notes:
The Puerto Rican Chayote Seafood Chowder recipe very easy to prepare and so good!
The Puerto Rican name for this recipe is Sopa de Chayote y Mariscos.
This recipe for Puerto Rican Chayote Seafood Chowder serves/makes: 6
The Puerto Rican Chayote Seafood Chowder (Sopa de Chayote y Mariscos) recipe is adopted from A Taste of Puerto Rico by Yvonne Ortiz – 1997.
Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: Caribbean