Chupe de Camarones is a Peruvian shrimp chowder built on a quick stock made from the shrimp shells themselves, finished with potatoes, corn, milk, queso fresco, and a poached egg. You make it by simmering the shells briefly for stock, then building the soup in stages so the potatoes, corn, and shrimp each finish exactly on time.
Chowders like this run along Peru's coast, where fresh shrimp and other shellfish are cheap and plentiful, and cooks learned early on that the shells themselves carry most of the flavor a stock needs. It is considered a comfort dish, the kind of soup a Peruvian coastal family makes on a cool, foggy morning.
What sets it apart from other chowders is the egg poached directly in the broth near the end, and the aji panca that gives the base a gentle smokiness rather than raw chili heat.
What Actually Matters
Do not skip making stock from the shrimp shells. Simmering the shells for even fifteen minutes pulls out a shrimp flavor that store bought stock cannot match, and it is the difference between a chowder that tastes like shrimp and one that just has shrimp floating in it.
Chupe de Camarones Recipe (Serves 4)
Prep time: 20 minutes. Cook time: 35 minutes. Total time: 55 minutes.
- 1 pound shrimp, shell on, peeled and deveined, shells reserved
- 4 cups water
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon aji panca paste
- 2 medium potatoes, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup milk
- 4 ounces queso fresco, cubed
- 2 eggs
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, to finish
- Simmer the reserved shrimp shells in the water for 15 minutes to make a quick stock. Strain and discard the shells.
- Heat the oil in a pot and saute the onion and garlic for 4 minutes, then stir in the aji panca paste and cook 1 minute more.
- Add the shrimp stock and diced potatoes, and simmer for 12 minutes, until the potatoes are nearly tender.
- Add the corn and simmer 5 more minutes.
- Stir in the milk and queso fresco and simmer gently for 3 minutes.
- Crack the eggs directly into the simmering chowder and poach for 3 minutes without stirring too much.
- Add the shrimp and cook for 3 minutes, until just pink and cooked through.
- Season with salt and pepper, finish with chopped cilantro or parsley, and serve hot.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 390 |
| Protein | 27 g |
| Fat | 19 g |
| Carbohydrates | 30 g |
These figures are a calculated estimate for one serving, not a lab-verified figure.
Tips and Storage
If queso fresco is not available, a mild mozzarella works reasonably well. Leftovers keep for up to 2 days refrigerated, though the potatoes will keep softening, so eat them sooner rather than later.
Frequently Asked Questions
Why keep the shrimp shells? Simmering them briefly makes a quick, flavorful stock that plain water or store bought stock cannot replicate.
Can I substitute the queso fresco? A mild mozzarella is a reasonable substitute.
What if I do not like poached eggs in soup? You can whisk the eggs and stir them in like an egg drop soup instead.
Can I use a milk substitute? Evaporated milk works well and gives a richer body.
How long do leftovers keep? Up to 2 days refrigerated, best eaten sooner since the potatoes continue to soften.
More From Wine Drop Cookery
This recipe is part of the Peruvian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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