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Peruvian Shrimp-And-Corn Chowder

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main-dish low carb nut free memorial day dinner peruvian

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Ingredients

3 tablespoons cooking oil

1 pound unpeeled medium shrimp

3 teaspoons salt

1 onion, chopped

1/4 teaspoon cayenne

1/2 teaspoon paprika

1/4 teaspoon ground cumin

Dash Tabasco sauce

1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes

1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)

1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks

4 ears of corn, halved

2 quarts water

1 cup heavy cream

1 cup frozen peas (optional)

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