What’s better than a deliciously creamy seafood chowder? Nothing, right? Add some chunky fresh local vegetables and spice, the magic ingredient in many Peruvian dishes. Heavy cream and butter add a thickness to the dish that will leave dieters running for the hills. We left out the queso fresco so it’s not a complete fat-fest.
This is a “chupe” recipe for a really thick chowder with a few little surprises. No aji Amarillo? Not this time. Red bell pepper is a lot easier to get outside of Peru so we can work with that. Looking for something creamy and delicious? We’ve got you covered. There are many Chupe de Camarones recipes, some watery to the point of broth. We’ve gone the other direction and made this Peruvian shrimp chowder thick and full of flavor.
A winter soup originally developed by the indigenous population of Peru, the Inca, this shrimp chowder can be a starter or a main. Our version of chupe is definitely a main. There’s eating and drinking in it.
This recipe also doesn’t include eggs. We’re fans of tasty, organic eggs but they are not required, despite the welcome addition of eggs (thanks to the Spanish colonizers) in the last couple of hundred years) to the dish. Yep, it’s possible to leave them out. Why not? Every Peruvian has their own version of the recipe. Every region in Peru can count on a different “best chupe de camarones” recipe. The “best” is a personal preference. We’d like to present this variation as a contender. Try it and let us know what you think!
This really is an easy-to-prepare recipe so don’t worry about spending all day in the kitchen. Total preparation time is around 30 minutes and you can whip the ingredients together in 10. Leave to simmer for 20 minutes and you’re ready to serve. Enjoy!
Chupe de Camarones (Peruvian Shrimp Chowder)
- 500 grams Shrimps peeled (heads and shells reserved)
- 5 cups Water
- 1/3 cup Flour
- 1/3 cup Butter
- ½ Yellow Onion diced
- 1 Red Bell Pepper
- 2 cloves Garlic minced
- 1 tbsp Tomato Paste
- 1 Ear Corn cut into 2” segments
- 1 Medium Potato diced
- ½ cup Green Peas
- 1 cup Heavy Cream
- 1 tsp Dried Oregano
- Salt and Powdered Cayenne to taste
- Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
- Heat butter in a pan.
- Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
- Add tomato paste and roast for 1-2 minutes.
- Sprinkle in flour and roast for another minute.
- Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
- Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
- Add shrimp.
- Add heavy cream and bring back to a boil and simmer for another 2 minutes.
- Season with salt and powdered cayenne to taste.