Peruvian Shrimp Chowder (Chupe de camarones)
Overview
Chupe de camarones is a rich shrimp chowder from Arequipa in southern Peru. Shrimp heads and shells are used to make a flavoured stock with onion, garlic, ají panca chilli and oregano, then potatoes, corn, broad beans and rice are cooked in it. Milk, fresh cheese and eggs, poached directly in the soup, make it creamy and substantial, and the shrimp are added at the end. Traditionally made with river shrimp, it is a celebrated dish of Arequipa, often eaten on Fridays.
Pictures
History
Chupe is a name used in Peru, Chile and Bolivia for thick soups or chowders, and Arequipa's version with shrimp from local rivers is the most famous. The city has a strong culinary identity, with picanterías serving regional dishes on set days of the week. The dish blends Andean potatoes and corn with dairy and seafood.
Main ingredients
River shrimp or prawns, potatoes, corn, milk, fresh cheese, eggs. The soup is built on shrimp stock and milk and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 500 g prawns with shells
- 3 potatoes, 1 corn cob, handful broad beans
- 50 g rice
- 300 ml milk, 100 g fresh cheese
- 4 eggs
- onion, garlic, ají panca, oregano
Allergens: Contains: Crustaceans, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Make a stock with the prawn shells; strain.
- Fry onion, garlic and ají panca, add the stock, potatoes, corn, beans and rice and cook for 20 minutes.
- Add milk and cheese and crack the eggs into the soup to poach.
- Add the prawns, cook for 3 minutes and season with oregano.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.