From the Andes to the Coast: Peru's Hearty Shrimp & Garlic Chowder (Chupe de Camarones)
Details
A creamy, spicy, and deeply flavorful shrimp chowder that's a full meal in a bowl.
Ingredients
Instructions
Make the Shrimp Broth
Peel the shrimp, reserving the heads and shells. Refrigerate the peeled shrimp. In a medium saucepan, add the shrimp heads and shells with 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes to create a flavorful broth. Strain the broth through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid; discard the shells. You should have about 3-4 cups of broth.
Sauté the Aromatics
In a large pot or Dutch oven, heat the oil or butter over medium heat. Add the chopped onion and minced garlic and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes. Stir in the aji panca and aji amarillo pastes and cook for another 2 minutes until fragrant.
Build the Chowder
Pour the reserved shrimp broth into the pot along with the remaining 4 cups of water. Bring to a boil. Stir in the rice, potato chunks, and corn rounds. Reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes and rice are tender.
Combine and Finish
Add the peeled shrimp, peas, and diced queso fresco to the pot. Cook for 3-4 minutes, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp. Reduce the heat to low and stir in the evaporated milk and dried oregano. Taste and adjust seasoning with salt and pepper.
Poach the Eggs
Carefully crack the eggs one by one into the simmering soup, spacing them apart. Let them poach gently for about 3-4 minutes, or until the whites are set and the yolks are still runny.
Serve
Ladle the hot chupe into large bowls, making sure each serving gets an egg. Garnish with fresh cilantro or parsley if desired and serve immediately with crusty bread for dipping.
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