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5.0 from 9 votes

Chupe de Camarones (Peruvian Shrimp Chowder)

Chupe de Camarones is a unique Shrimp Chowder from Peru that combines a spicy broth with chunky vegetables, poached eggs, and lots of tasty shrimp. Yield: 9 cups of soup

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Course: Soup
Cuisine: South American

Ingredients

  • ½ Tbsp olive oil
  • ½ red onion, diced
  • 2 garlic cloves, crushed
  • ½ tsp red pepper flakes or habanero pepper, if desired
  • 4 c fish stock
  • ½ lb russet potatoes, peeled and cut into ¾ inch cubes
  • 1 ear of corn, cut into 1 inch wheels
  • 1 tomato, finely chopped
  • 2 Tbsp white rice, dry
  • 1 ½ tsp tomato paste
  • 1 ½ tsp fresh oregano, chopped or 1 tsp dry
  • 1 lb shrimp, peeled and deveined
  • ½ c peas, thawed if frozen
  • ½ c evaporated milk
  • 2 oz (1/3 c) queso fresco, crumbled
  • 4 eggs
  • salt and ground black pepper (to taste)

Instructions

    Cup of Yum
  1. Heat the oil in a large soup pot over medium heat. Add the onion and sauté 3-5 minutes, until softened.
  2. Add the garlic and chili flakes and sauté additional 1-2 minutes.
  3. Add the seafood stock, potato cubes, chopped ears of corn, diced tomato, rice, tomato paste, and oregano. Simmer for 20 minutes.
  4. Add the shrimp, peas, evaporated milk, and cheese. Mix and bring the mixture to a simmer.
  5. Add the eggs, one at a time, and let them poach in the broth for 2 minutes.
  6. Taste the soup and season with salt and pepper as desired.

Notes

  • To make fish stock: Mix 1.5 lb meaty fish bones or heads and 8 cups water (to cover) in a large soup pot. Bring the bones to a boil. Skim any foam that appears.
  •  
  • To the fish bones/heads add: ¼ c dry white wine, ½ onion, , 2 garlic cloves, 1 carrot, 3 Tbsp chopped celery (or 1 tsp celery seed), 1 tsp salt, 2 tsp dry parsley, 4 peppercorns, 1 bay leaf. Simmer for 20 min.
  •  
  • Remove the mixture from the heat and let stand for 10 minutes. Strain the broth through a fine mesh sieve. Taste for salt and adjust if necessary.
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  • Yield: 8 c of fish stock