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PERUVIAN STYLE SHRIMP CHOWDER 
2 tbsp. oil
1 clove garlic, ground
1 onion, finely chopped
1 lg. tomato, chopped
4 c. boiling water
1 ear of corn, cut in pieces
1/4 c. peas
1 lb. yellow potatoes
2 tbsp. rice
1 lb. fresh shrimp, cleaned
Pinch of oregano
4 slices fried white fish
Salt & pepper to taste
1 c. evaporated milk
Chopped parsley
1 poached egg per person (opt.)

Heat oil in saucepan and fry the garlic, onion and tomato. Add the water, corn, peas, potatoes and rice and boil about 10 minutes. When potatoes are cooked, remove from heat and add the shrimp, oregano, salt and pepper. Simmer until shrimp are cooked. Just before serving, add milk and fried fish. Sprinkle with parsley. Poached eggs can be served on top, if desired.
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