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Peruvian Seafood Chowder

This Peruvian Seafood Chowder recipe contains extra-virgin olive oil, can evaporated milk, mussels, shrimp, egg yolks and more.
6 Servings - 1 hr 20 min -
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Servings:6  | Calories:545 | Total Fat:27g  | Chol:331mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 7g
35 %
Total Carb 40g
13 %
Fiber 4g
16 %
Sugars 12g
Cholesterol 331mg
110 %
Sodium 1173mg
49 %
Protein 35g
69 %
51% Others combined
23% Extra-virgin olive oil
13% Can evaporated milk
11% Mussels
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 cloves garlic
1 Scotch bonnet chile pepper, seeds removed
Kosher salt
6 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
4 ears corn, kernels cut off (cobs reserved)
1/2 cup dry white wine
1/2 small butternut squash, peeled, seeded and chopped
1 large Yukon gold potato, peeled and diced
1 12 ounce can evaporated milk
1 pound mussels, scrubbed and debearded
1/2 pound flounder fillet, cut into chunks
2 large egg yolks, lightly beaten
1/4 cup fresh cilantro, chopped

Directions : View recipe directions on
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