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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.

50 minMediumServes 4450 cal/serving

PeruvianSoupStovetopPescatarianHigh FiberHigh ProteinAlcohol-Free

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Ingredients

  • 1.5 lbs large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 4 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

  1. 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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    Crack 4 large eggs one at a time into the simmering soup and poach until whites are set, 3-4 minutes.

  7. 7

    Top bowls with 4 oz crumbled queso fresco (or mild feta) and 1/4 cup chopped fresh parsley. Serve immediately.

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Questions

What internal temperature should Chupe de Camarones Shrimp and Corn Chowder reach?

For Chupe de Camarones Shrimp and Corn Chowder, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for aji amarillo in Chupe de Camarones Shrimp and Corn Chowder?

The entry for Chupe de Camarones Shrimp and Corn Chowder calls for 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I use frozen shrimp instead of shrimp in Chupe de Camarones Shrimp and Corn Chowder?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Chupe de Camarones Shrimp and Corn Chowder uses 1.5 lbs large shrimp, peeled and deveined.

How hot is Chupe de Camarones Shrimp and Corn Chowder?

Moderately. The heat in Chupe de Camarones Shrimp and Corn Chowder comes from 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce). For a milder plate, start with half the aji amarillo and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Chupe de Camarones Shrimp and Corn Chowder dairy-free?

Yes. The dairy in Chupe de Camarones Shrimp and Corn Chowder is 2 tbsp unsalted butter, 2 cups whole milk, 1/2 cup heavy cream, 4 oz queso fresco (or mild feta), crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Chupe de Camarones Shrimp and Corn Chowder contain shellfish?

Yes: 1.5 lbs large shrimp, peeled and deveined and 4 cups fish stock or clam juice. The full allergen list for this entry is dairy, eggs, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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