Chupe de camarones
Chupe de camarones, from above
Non vegArequipa

Chupe de camarones

A creamy prawn chowder with potatoes, corn, cheese and eggs. Arequipa's Friday feast.

75 minTime
39 gProtein each
mediumSpice
Arequipa's chowder2 chapters · 1 min read

Make it your way

Grandma's wayPrawn chowder with ají, cheese and eggs.
The original
493kcalsame
39 gproteinsame
5 gfibresame
75minutessame

Chupe de camarones.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Prawns (shrimp)600 g, shell on
Water1.5 litres
Onion1
Garlic3 cloves
Ají amarillo paste2 tbsp
Tomato1
Cooking oil (vegetable oil)1½ tbsp
Potato4, in chunks
Sweet corn kernels (corn kernels)2 cobs, in rounds
Rice⅓ cup
Green peas¾ cup
Evaporated milk¾ cup
Queso fresco150 g, cubed
Egg6
Dried oregano1 tsp (huacatay or mint if you have it)
Saltto taste

Method

4 steps
  1. 1Peel the prawns and simmer the shells and heads in the water for 20 minutes. Strain.
  2. 2Fry onion, garlic, ají amarillo and tomato in the oil until soft.
  3. 3Add stock, potatoes, corn and rice; simmer 20 minutes. Add peas.
  4. 4Stir in the evaporated milk and cheese, crack in the eggs and poach 3 minutes, then add the prawns for 2 minutes. Finish with oregano.
Serve it like this

Ladle into wide bowls with a poached egg, prawns and a cube of cheese in each, sprinkled with herbs.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chupe de camarones: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Ceviche30 min
With a main Causa limeña50 min
On the side Papa a la huancaína30 min
On the side Bagara baingan50 min
To drink Chicha morada60 min
Something sweet Suspiro limeño50 min
Sign up to send it to your cook