Peruvian Shrimp-and-Corn Chowder

Name: Peruvian Shrimp-and-Corn Chowder
Ingredients: 3 tablespoons cooking oil; 1 pound unpeeled medium shrimp; 3 teaspoons salt; 1 onion, chopped; 1/4 teaspoon cayenne; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; Dash Tabasco sauce; 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes; 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart); 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks; 4 ears of corn, halved; 2 quarts water; 1 cup heavy cream; 1 cup frozen peas (optional)

Peruvian Shrimp-and-Corn Chowder was pinched from <a href="http://www.foodandwine.com/recipes/peruvian-shrimp-and-corn-chowder" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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3 tablespoons cooking oil

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1 pound unpeeled medium shrimp

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3 teaspoons salt

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1 onion, chopped

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1/4 teaspoon cayenne

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1/2 teaspoon paprika

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1/4 teaspoon ground cumin

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Dash Tabasco sauce

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1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes

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1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)

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1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks

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4 ears of corn, halved

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2 quarts water

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1 cup heavy cream

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1 cup frozen peas (optional)

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