Chupe De Camarones(Peruvian Shrimp Chowder)

• 1 medium onion
• 3 cloves garlic
• 1 ground yellow chili
• 2 dried chilies
• 1 medium peeled tomato
• 3 1/2 liters water
• 1/2 kilo yellow potatoes
• 1/4 kilo young peas
• 2 large ears corn, cut into 8 portions
• 16 large shrimp
• 1/2 c. rice
• 1 c. evaporated milk
• 3 eggs
• pinch of marjoram
• 2 Tbsp. finely chopped parsley
• salt and pepper to taste
• oil or lard

1. Put enough oil to cover bottom of pot.
2. When good and hot, put tomato, cut into small slices to brown; when well browned, put the finely chopped onion to fry, together with the ground chili, the ground garlic, salt, pepper and marjoram.
3. When all this is fried, add the well washed shrimp, 2 yellow potatoes (finely cut up), peas, the portions of corn and the well washed rice.
4. Allow to cook over a slow fire until the peas and rice are almost done, then add the rest of the yellow potatoes, cut in two.
5. When all this is cooked, add the eggs without beating them.
6. The moment they fall into the pot, stir from one side with a spoon so the contents coagulate in large pieces.
7. Add the dried chili, seeded, browned and cut into strips, the milk and the parsley.
8. Stir and serve.
9. Makes enough for 8 persons.

onion, garlic, ground yellow chili, chilies, tomato, liters water, potatoes, peas, corn, shrimp, rice, milk, eggs, marjoram, parsley, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705833 (may not work)