| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 35g | 18g | 45g |
| sugars | fibre | protein | salt |
| 8g | 5g | 16g | 0.8g |
Why I Love Chilean Vegetarian Chupe de Jaiba
If there’s anything that has made my culinary journey richer than anything else, it’s the wonderful melting pot of cultures that define the streets of New York. It is this diversity that led me to discover and fall in love with a vegetarian take on a traditional Chilean dish, the Vegetarian Chupe de Jaiba.
Story behind the Dish
The Vegetarian Chupe de Jaiba, a thick and hearty chowder-like dish traditionally made with crab, vegetables, and seasonings, is something I stumbled upon during a visit to Vista Vegan, a renowned vegetarian eatery in the heart of the city. Its unusual combination of ingredients, flavorful profile, and comforting texture instantly resonated with me, reminding me of the diverse flavours you can find in a simple New York bagel.
The owner, a wonderfully delightful Chilean woman, generously shared the recipe with me. Although her version used actual crab, I adapted it into a vegetarian version to make it accessible to more palates, including my own. The versatility of the ingredients is just one of the many reasons why I love this recipe.
The Beauty of this Recipe
Just like NYC’s food scene, this recipe is a testament to the harmony that can be found in diversity. The robustness of the russet potatoes, the sweetness of the corn, the richness of the cream, and the savory backbone provided by the herbs and spices all come together in a symphony of flavors that is, to me, unparalleled.
There’s also room to play around with the ingredients, giving you the flexibility to customize the dish to your liking, much like our city’s eclectic burger scene.
Perfect Pairings
While the Vegetarian Chupe de Jaiba is an absolute delight in itself, it pairs incredibly well with a hearty loaf of bread, preferably a crusty baguette or a sourdough, and a glass of chilled Chilean Sauvignon Blanc to balance the richness. This dish also complements simple green salads, transforming a regular meal into a feast.
From the diversity of the ingredients to the explosion of flavors in each spoonful, the Vegetarian Chupe de Jaiba is more than just a dish to me. It’s a beautiful representation of the many cultures I’ve been privileged to experience in my journey through New York’s vibrant culinary scene.
What You’ll Need
- 6 cups of water
- 2 large russet potatoes, peeled and diced
- 1 1/2 cups of corn, fresh or frozen
- 2 medium onions, finely chopped
- 6 cloves of garlic, minced
- 2 medium carrots, peeled and grated
- 2 bell peppers, finely chopped
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- 1/2 cup of white wine
- 1 cup of cream
- 6 tablespoons of butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of fresh parsley, chopped
- 1 cup of fresh breadcrumbs
- 1/3 cup of Parmesan cheese, grated
- 3/4 cup of chopped imitation crab meat (optional for those who eat seafood)
Method
Step One
Begin by pouring the 6 cups of water into a large pot and bringing it to a boil. Once boiling, add the peeled and diced russet potatoes. Cook these until they are tender. This should take about 15 minutes.
Step Two
In a separate pan, melt the butter and olive oil together over medium heat. When the butter has melted, add the finely chopped onions, minced garlic, grated carrots, and chopped bell peppers. Sauté these until the onions are translucent, about 5-7 minutes.
Step Three
To the sautéed vegetables, add the paprika and cumin. Stir these in until they are fully combined. Then pour in the white wine and cook the mixture for a few more minutes so the alcohol can cook off.
Step Four
Add the boiled potatoes along with the water they were cooked in to the pan. Stir in the corn and let the soup simmer for about 10 minutes or until the vegetables are well-cooked.
Step Five
Reduce the heat to low and stir in the cream. Season the soup with salt and pepper to your liking. Let it simmer for another few minutes to allow the flavors to blend.
Step Six
In a small bowl, mix together the chopped parsley, breadcrumbs, and grated Parmesan cheese. If you’re using imitation crab meat, add it now. Sprinkle this mixture on top of the soup just before serving.
Step Seven
Serve the Vegetarian Chupe de Jaiba hot, garnishing each serving with some of the parsley, breadcrumb, and cheese mixture. Enjoy!
