Chupe de Camarones
Chupe de Camarones is Arequipa's crown jewel, a magnificent shrimp chowder that is considered one of Peru's greatest soups. Made with large freshwater shrimp from the Majes River, this chupe is a hearty, complex bowl of layered flavors. The shrimp are cooked shell-on, then the heads and shells are simmered to create a deeply flavored stock that forms the backbone of the soup. Potatoes, corn, rice, fava beans, and chunks of queso fresco are added to create a substantial body, while aji panca and oregano provide warmth and depth. A poached egg and a swirl of evaporated milk are added at the very end, enriching each bowl just before serving. This is not a delicate soup but a robust, soul-warming meal in a bowl.
Ingredients
- 500 g large fresh shrimp, shell-on with heads
- 1 litre water for stock
- 3 tablespoons aji panca paste
- 1 tablespoon huacatay paste (black mint paste)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 3 medium potatoes, peeled and cut into chunks
- 1 ear of corn, cut into 4 rounds
- 80 g white rice
- 100 g fava beans, shelled and peeled
- 150 g queso fresco, cut into cubes
- 4 eggs
- 150 ml evaporated milk
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 24 g
- Carbs
- 28 g
- Fat
- 18 g
