Spicy Peruvian Shrimp Chowder
Peruvian aji panca and Amarillo chiles bring gentle warmth and gorgeous golden-red color to Chef Walther’s spin on classic New England seafood chowder. The soup starts, naturally, with aromatic vegetables and potatoes sautéed in butter. From there, Chef Walther adds unexpected touches, like yellow squash, fresh corn, peas, and red bell pepper, along with plump, succulent shrimp. But it’s the peppers, infused in full-bodied shrimp stock, that give this dish its truly memorable flavor—sweet, berry-like, and lightly smoky, with a mild heat level that only adds to the comforting quality. Break out of a lunch or dinner rut with this one—it’s unforgettable.
Nutritional facts
Protein
26g
Carbs
36g
Calories
530kcal
Fat
31g
Ingredients
Aji Panca Pepper, Peruvian Corn, Shrimp Base, Canola and Olive Oil Blend, Butter, Oregano, Red Onion, Shrimp, Black Pepper, Garlic, Heavy Cream, Potato, Jasmine Rice, Kosher Salt, Queso Fresco, Green Peas, Carrots, Monosodium Glutamate, Red Bell Pepper
Contains milk, shellfish.
Reviews
4.4
Based on 404 reviews
Lilynda · 06/20/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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