Thick, creamy Chupe de Camarones with a few twists. Peruvian shrimp chowder recipe that's easy to make but delicious.
Course Main Course, Soup, Starter
Cuisine Peruvian
Keyword chowder, seafood
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6people
Calories 393.54kcal
Ingredients
500gramsShrimpspeeled (heads and shells reserved)
5cupsWater
1/3cupFlour
1/3cupButter
½Yellow Oniondiced
1Red Bell Pepper
2clovesGarlicminced
1tbspTomato Paste
1Ear Corncut into 2” segments
1Medium Potatodiced
½cupGreen Peas
1cupHeavy Cream
1tspDried Oregano
Salt and Powdered Cayenne to taste
Instructions
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.