Chupe de Camarones
A rich, hearty Peruvian shrimp chowder thickened with potatoes, corn, milk, and a poached egg on top.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Simmer the reserved shrimp shells in the stock over medium heat for 15 minutes, then strain and discard the shells to create a deeply flavored shrimp broth.
- 2
In a large pot over medium heat, sauté a chopped onion and 2 minced garlic cloves in 2 tablespoons oil until soft, then stir in the aji panca paste and cook 2 minutes until fragrant and the oil turns red.
- 3
Pour in the strained broth, add the potatoes, corn rounds, and rice, then simmer for 15 minutes until the potatoes are fork-tender and the rice is cooked.
- 4
Stir in the whole milk and the peeled shrimp, and cook gently for 3 to 4 minutes just until the shrimp turn pink and opaque, being careful not to boil the milk.
- 5
Crack the eggs one at a time into the simmering soup and poach for 3 minutes until the whites set, then season with salt and pepper.
- 6
Ladle into bowls, settling one poached egg into each serving, and serve piping hot.
Plan it in Listahan
Add Chupe de Camarones to your week, check it against your household's allergens, and build the shopping list automatically.