Chupe de camarones (Peruvian prawn chowder)
Arequipa’s famous creamy prawn soup with ají peppers, potato, corn, rice and peas, finished with milk, poached eggs and fresh cheese.
- 70 min25 prep · 45 cook
- HardDifficulty
- 560 kcalper serving
Ingredients
- Raw prawns, shell on600 g
- Fish stock1.5 l
- Olive oil3 tbsp
- Onion1
- garlic3 cloves
- Ají panca paste2 tbsp
- Ají amarillo paste1 tbsp
- Dried oregano1 tsp
- Potatoes500 g
- Corn cobs2
- Long-grain rice60 g
- Peas100 g
- Evaporated milk200 ml
- Eggs4
- Queso fresco, diced150 g
- Chopped huacatay or coriander2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the prawns, keeping the tails, and simmer the heads and shells in the fish stock. Strain.
- 2
In a large pot, fry the chopped onion in the oil until soft, then add the garlic, both ají pastes and the oregano and cook for 2 minutes.
- 3
Pour in the stock and add the diced potatoes, the corn in rounds and the rice. Simmer until almost tender.
- 4
Add the peas, then crack the eggs one by one into the simmering soup and let them poach.
- 5
Add the prawns and the evaporated milk and heat until the prawns turn pink; don’t let it boil hard.
- 6
Stir in the cheese and herbs, taste for salt and serve with an egg in each bowl.
Tips and questions
- Can I use frozen prawns?
- Yes, thaw them in the fridge and keep the shells and heads for the stock: they give most of the flavour.
- What can I use instead of ají paste?
- Use sweet paprika with a little chilli for ají panca, and a mild yellow chilli paste or a pinch of turmeric and chilli for ají amarillo.
- Can I reheat chupe?
- It’s best fresh. If you must, reheat gently without boiling so the milk doesn’t split and the prawns don’t toughen.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
