Chupe de Camarones (Peruvian Shrimp Chowder)
In short: A thick, spicy shrimp chowder with potatoes, corn, rice and fava beans, finished with evaporated milk, fresh cheese and a poached egg. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 605 kcal
Chupe de camarones is the great soup of Arequipa, in southern Peru. A shrimp stock made from heads and shells forms the base, with ají panca, tomato, potatoes, corn, rice and beans cooked in it. Evaporated milk, cubes of fresh cheese and a poached egg go in at the end. The result is a spicy, creamy soup that is a full meal in a bowl, and it is traditionally served with a lime wedge.
Instructions
- Peel the shrimp and keep the peeled meat in the fridge. Put the heads and shells in a pot with the water, onion, celery and salt. Simmer for 20 minutes, then strain, pressing on the shells, to get about 1.2 liters (5 cups) of stock.
- Heat the oil in a large pot and cook the onion for 6 minutes. Add the garlic, both ají pastes and the oregano and cook for 2 minutes. Add the tomatoes and cook for 5 minutes until jammy.
- Pour in the shrimp stock and add the rice, potatoes and corn. Simmer for 15 minutes.
- Add the fava beans and simmer for 5 minutes more, until the potatoes are tender.
- Pour in the evaporated milk and add the shrimp. Cook for 3 minutes, until the shrimp are pink and opaque.
- Crack the eggs gently into the soup, spacing them out. Poach for 4 to 5 minutes, until the whites are set and the yolks are as firm as you like.
- Scatter the cheese and cilantro over the top. Serve in deep bowls, one egg per bowl, with lime wedges.
Tips
- The heads and shells carry the flavor. If you only have peeled shrimp, use 500 g (1.1 lb) of them with 1.2 liters (5 cups) of seafood or light chicken stock.
- Fava beans can be swapped for peas. Fresh yellow potatoes hold their shape best, so avoid floury ones.
Questions and answers
Is chupe the same as chowder?
It is similar: a thick soup of seafood, potatoes, corn and milk. The ají, the rice and the poached egg make it distinctly Peruvian.
Can I use frozen shrimp?
Yes. Thaw them in the fridge, keep the shells for the stock and add the shrimp meat in the last 3 minutes.
Can I make chupe de camarones ahead?
Make the base with the potatoes up to a day ahead. Add the shrimp, milk and eggs when reheating, so the shrimp stay tender.
How long does it take to make Chupe de Camarones (Peruvian Shrimp Chowder)?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Chupe de Camarones (Peruvian Shrimp Chowder)?
About 605 kcal per serving, with 36 g of protein, 54 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 605 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 54 g |
| Fat | 27 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
