Chupe de Camarones Shrimp and Corn Chowder
A rich Peruvian chowder from Arequipa featuring plump shrimp, corn, and potato simmered in a creamy milk and aji amarillo broth — warming, hearty, and full of coastal flavor.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 cup yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce)
- 2 plum tomato, diced
- 1 lb Yukon Gold potatoes, cut into 1-inch cubes
- 2 ears of corn (or 1.5 cups frozen corn), kernels cut from cob
- 4 cups fish stock or clam juice
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 4 oz queso fresco (or mild feta), crumbled
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 cup diced yellow onion and cook until softened, about 4 minutes. Add 4 cloves minced garlic cloves and 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce); cook 1 minute. Add 2 diced plum tomato and cook 2 minutes.
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2
Pour in 4 cups fish stock or clam juice and bring to a boil. Add 1 lb cut into 1-inch cubes Yukon Gold potatoes and cook 8 minutes.
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3
Add 2 kernels cut from cob ears of corn (or 1.5 cups frozen corn) and cook until potatoes are just tender, 5 more minutes.
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4
Reduce heat to low. Pour in 2 cups whole milk and 1/2 cup heavy cream. Season with 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Do not boil after adding dairy.
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5
Gently add 1.5 lbs peeled and deveined large shrimp and cook until pink and opaque, reaching an internal temperature of 145°F (63°C), about 3-4 minutes.
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6
Crack 4 large eggs one at a time into the simmering soup and poach until whites are set, 3-4 minutes.
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7
Top bowls with 4 oz crumbled queso fresco (or mild feta) and 1/4 cup chopped fresh parsley. Serve immediately.