Chupe (Peruvian Corn And Potato Stew)



1 large - Potato
2 ears - Sweet corn
1 tablespoon - Butter
1/2 cup - Onion, finely diced
2 cloves - Garlic, minced
3/4 teaspoon - Sweet paprika
1/2 teaspoon - Cayenne pepper
1 1/3 cups - Milk
1/2 cup - Chicken stock
Salt to taste
1 pound - Raw shrimp, peeled, deveined



Scrub the potato well and cut into large dice.
Shuck the ears of corn and slice them into 1 inch thick rounds.

Melt the butter in a large saucepan over medium heat.
Add onion and garlic and cook until softened.
Add the paprika and cayenne and cook, stirring, until the onions are all stained red.
Add the milk, stock, potato, corn and a pinch of salt if desired.

Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender.
Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque.

Taste for seasoning and adjust if necessary.

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