2 medium chayotes, peeled and diced
2 celery stalks, cut into small pieces
2 carrots, peeled and diced
5 cups chicken stock or water
1 cup fresh, frozen, or canned corn kernels
1 cup light cream
1/2 pound medium shrimp, peeled and cleaned
12 clams, in shells, cleaned
12 mussels, in shells, cleaned
1/2 cup golden rum (optional)
3 cups water
3 sprigs cilantro
1 teaspoon salt white pepper to taste
pimiento strips for garnish

In a large soup pot, combine the chayote, celery, carrot, and chicken stock. Bring to a boil, reduce the heat, and simmer for 30 minutes. Let cool a little, then puree in a blender. Add the corn and cream and set aside.

Combine the seafood, rum, water, and cilantro in a large pot. Cover and cook briefly until the shrimp turn pink and the shellfish open up. Drain and combine with the chayote mixture. Return to the stove, add the salt and pepper, and simmer until hot, but do not boil. Garnish with pimiento strips.

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