Chupe de Camarones Shrimp and Corn Chowder

Name: Chupe de Camarones Shrimp and Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
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

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

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

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

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

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

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

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

Crack 4 large eggs one at a time into the simmering soup and poach until whites are set, 3-4 minutes.
7

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

Questions

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

Yes. The dairy in this entry 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.

How long does Chupe de Camarones Shrimp and Corn Chowder keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Chupe de Camarones Shrimp and Corn Chowder?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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