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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.

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Nutritional facts

Protein

26g

Carbs

36g

Calories

530

Fat

31g

Ingredients

Aji Panca PepperPeruvian CornShrimp BaseCanola and Olive Oil BlendButterOreganoRed OnionShrimpBlack PepperGarlicHeavy CreamPotatoJasmine RiceKosher SaltQueso FrescoGreen Peas, CarrotsMonosodium GlutamateRed Bell Pepper

Reviews

4.2

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Based on 439 reviews

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Moses Jung · 01/15/25

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