Peruvian Chupe De Camarones Peruvian Shrimp Chowder
Dive into the vibrant flavors of **Chupe de Camarones**, a traditional **Peruvian shrimp chowder** that’s equal parts comforting and bold. This hearty soup combines **succulent shrimp**, tender **chunks of potato**, and creamy **evaporated milk**, creating a velvety, satisfying base. Infused with the smoky heat of **ají panca paste** and layered with aromatics like garlic, onion, and freshly chopped cilantro, this dish is a celebration of Peruvian culinary tradition. A medley of **corn rounds**, **peas**, and **poached eggs** add texture and richness, while the addition of shrimp stock elevates the depth of flavor. Serve this authentic chowder piping hot with crusty bread or white rice for a truly **soul-warming Peruvian meal** that’s perfect for any occasion.
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Recipe Information
Ingredients
- 500 grams Large shrimp (shells on, deveined)
- 2 large Russet potatoes
- 2 tablespoons Vegetable oil
- 1 medium White onion
- 3 cloves Garlic cloves
- 2 tablespoons Ají panca paste (Peruvian red pepper paste)
- 2 medium Tomatoes
- 1.5 liters Fish or shrimp stock
- 0.25 cup Rice
- 0.5 cup Fresh or frozen green peas
- 1 ear Corn (cut into smaller rounds)
- 1 cup Evaporated milk
- 4 whole Eggs
- 1 teaspoon Fresh oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Peel the shrimp, reserving the shells to make a quick shrimp stock if desired. Set the peeled shrimp aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and ají panca paste to the pot, cooking for another 2 minutes to release the flavors.
Grate or finely chop the tomatoes, and add them to the pot. Cook for 5 minutes, stirring occasionally, until the mixture thickens.
Pour in the fish or shrimp stock and bring it to a gentle boil.
Peel and dice the potatoes into large chunks. Add them to the pot along with the rice, corn rounds, and fresh oregano. Season with salt and pepper. Cook for 15-20 minutes, or until the potatoes and rice are tender.
Stir in the green peas and the reserved shrimp. Cook for an additional 5 minutes, or until the shrimp turn pink and are fully cooked.
Lower the heat and gradually stir in the evaporated milk, warming through for 2-3 minutes. Do not boil after adding the milk to prevent curdling.
Crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach for about 4 minutes, or until the whites are set but the yolks remain runny.
Taste the soup and adjust seasoning if necessary.
Serve the chupe de camarones hot, garnished with fresh cilantro. Optionally, serve with crusty bread or white rice on the side to complete the meal.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1826 mg | 609% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 57.9 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1363 mg | 105% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7395 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
