Chupe de Camarones
Chupe de Camarones is a deeply comforting Peruvian prawn chowder with a fragrant shellfish broth, soft potatoes, sweet corn, rice, and creamy milk enriched with queso fresco. Each bowl is hearty and aromatic, with gentle heat from ají amarillo and a softly poached egg on top.
Ingredients
Caldo y mariscos
- 500 graw prawns, shell-on, medium to large
- 1 litrewater
- 6 gfine salt
- 1 gblack pepper
Base del chupe
- 15 mlvegetable oil
- 150 gred onion, finely diced
- 10 ggarlic cloves, minced
- 30 gají amarillo paste
- 120 gtomato, peeled and finely diced
- 1 gdried oregano
- 1 gground cumin
Verduras y granos
- 300 gwaxy potatoes, peeled and cut into 2 cm cubes
- 120 gcorn kernels
- 120 gcooked white rice
- 60 gfrozen green peas
Acabado cremoso
- 250 mlwhole milk
- 120 gqueso fresco, cut into 1.5 cm cubes
- 2eggs
- 10 gfresh coriander, chopped
Instructions
- 1
Peel the prawns, keeping the meat chilled. Reserve the shells and heads separately. Season the prawn meat lightly with half the salt and the pepper, and set aside in the refrigerator while you start the broth.
- 2
Place the prawn shells and heads in a saucepan with the water. Bring to a gentle boil, then reduce to a lively simmer for 12 minutes, pressing the heads with a spoon to extract flavour. Strain well, discarding the solids; you should have a fragrant prawn stock.
- 3
Meanwhile, heat the oil in a soup pot over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned. Stir in the garlic and cook 30 seconds, then add the ají amarillo paste, tomato, oregano, and cumin. Cook for 4 minutes, stirring often, until the mixture thickens and smells sweet rather than raw; this develops the chupe's depth.
- 4
Pour the prawn stock into the pot and add the potatoes, corn, cooked rice, peas, and remaining salt. Bring to a simmer and cook for 10-12 minutes, until the potatoes are just tender and the broth has lightly thickened from the rice.
- 5
Lower the heat so the soup is barely simmering. Add the reserved prawn meat and cook for 2-3 minutes, just until opaque and curled; avoid boiling hard or the prawns will toughen.
- 6
Stir in the milk and queso fresco and heat gently for 1-2 minutes, just until the cheese is warmed and slightly softened. Taste and adjust seasoning if needed.
- 7
Crack the eggs one at a time directly into the soup, spacing them apart. Cover the pot and poach gently for 2-3 minutes, until the whites are set but the yolks are still soft, or longer if you prefer them firmer.
- 8
Turn off the heat and let the chupe rest for 2 minutes so the flavours settle. Ladle into warm bowls, making sure each serving gets an egg, prawns, potatoes, corn, and cheese. Finish with chopped coriander and serve immediately.
Nutrition per serving
Notes
- •If you can buy prawns with heads on, use them; the heads give the broth much more authentic flavour.
- •Queso fresco should soften in the soup but not fully melt. If unavailable, a mild feta soaked briefly in water can work, though it will be saltier and tangier.
- •For a fuller Arequipa-style chupe, you can add a small splash of evaporated milk in place of part of the whole milk.
- •Have the rice cooked in advance to keep the recipe within the time limit.
Background
Chupe de Camarones is one of the emblematic dishes of Arequipa in southern Peru, where rich, substantial soups are a cherished part of regional cooking. Traditionally prepared with river shrimp, potatoes, milk, cheese, and eggs, it reflects the blending of Andean ingredients with Spanish colonial dairy influences.
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