Chilean Crab Chupe Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers, and sauté until softened.
• STEP 2.Add paprika, cumin, and oregano to the pot, and stir to coat the vegetables.
• STEP 3.Add the potatoes, corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.Add the crab meat and cream to the pot, and stir to combine. Cook for an additional 5 minutes, until the crab is heated through.
• STEP 5.Season with salt and pepper to taste. Serve the Chilean Crab Chupe hot, garnished with fresh cilantro or parsley.

Cooking Tips

• Use fresh crab meat for the best flavor. You can use a combination of lump crab meat and claw meat for a variety of textures.
• Feel free to add other vegetables like carrots or peas to the soup for extra color and flavor.
• If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes to the pot.

Storage and Serving

• Leftover Chilean Crab Chupe can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or toasted garlic bread for a complete meal.