Panamanian Chowder

Cooking Panamanian

Ingredients for Panamanian Chowder

• 1 lb. fresh shrimp
• 1/4 cup olive oil
• 2 cups onion, chopped
• 1 cup green chili, chopped
• 4 garlic cloves, chopped
• 10 tomatoes, peeled and chopped
• 1 cup tomato paste
• 1/2 lb. crab meat
• 1/2 teaspoon marjoram
• 1/2 teaspoon cumin
• 1/2 chombo chili
• 1 tablespoon salt
• 6 eggs
• 1/4 cup cream

Preparation of Panamanian Chowder

1. Cook the shimps in boiling salted water. Drain and set aside 4 cups of the broth.

2. In a saucepan heat the oil and sauté the onion, chili and garlic; add the tomatoes and cook for 5 minutes over low heat. Add the tomato paste and the broth . Cook about 20 minutes. Add the shrimp, crab, marjoram, cumin and chombo chili. Cook 15 minutes and add salt. Finally add the eggs one by one. Turn the heat off and let stand for 6-7 minutes. Serve adding a little cream to each dish.