Arequipa-style shrimp chowder with ají panca, potatoes, corn, rice, squash, milk, queso fresco, egg, and huacatay
Chupe de camarones is the celebrated shrimp chowder associated with Arequipa in southern Peru. Its generous pot combines a shellfish broth with ají panca, potatoes, choclo, rice, squash, legumes, evaporated milk, queso fresco, and an egg for each diner. Building the broth from the shrimp heads and shells gives the soup its marine depth, while huacatay and oregano keep the rich dairy finish aromatic rather than heavy.
- Prep
- 40 mins
- Cook
- 1 hour
- Rest
- 10 mins
- Total
- 1 hour 50 mins
- Serves
- 6
- Difficulty
- Medium
The recipe
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Before you start
Remove the shrimp heads and shells and refrigerate the peeled tails. Pull out the dark intestinal vein. Prepare every vegetable before beginning because the soup is assembled in stages. If using commercial ají panca paste, taste it for salt before seasoning the pot.
Ingredients
For the shrimp stock
For the chupe
Quantities change with servings; cooking times stay the same.
Equipment
- Large stockpot paid link
- Heavy soup pot paid link
- Fine-mesh sieve paid link
- Chef’s knife paid link
- Cutting board paid link
- Wooden spoon paid link
- Six small cups paid link
- Digital kitchen scale paid link
- Measuring jug paid link
Method
Heat 20 ml oil in a stockpot and add the shrimp heads and shells, onion, and crushed garlic.
Cook for 5 minutes, crushing the heads with a spoon, then add the water and 5 g salt.
Simmer for 20 minutes, skim as needed, and strain without pressing too hard. Measure 1.7 liters stock.
In a clean heavy pot, heat 50 ml oil and cook the red onion for 6 minutes. Add the garlic, ají panca, tomato, oregano, and cumin and fry for 8 minutes until the aderezo is thick and fragrant.
Add the measured stock and rice and simmer for 10 minutes.
Add the potatoes, choclo, and squash and simmer for 12 to 15 minutes until nearly tender.
Add the fava beans and peas and cook for 5 minutes.
Add the shrimp tails and simmer for 2 minutes, then reduce the heat and stir in the evaporated milk without allowing a hard boil.
Crack the eggs into separate cups, slide them into open spaces in the soup, cover, and poach for 4 to 5 minutes.
Add the queso fresco, huacatay, salt, and pepper. Rest for 10 minutes and serve one egg and a fair share of shrimp and vegetables in each bowl.
Chef’s notes
Keep the peeled shrimp refrigerated while the stock cooks.
Crushing the shrimp heads releases flavor and color, but do not boil the stock hard or cook it longer than needed because shellfish stock can turn bitter.
Add dairy over low heat and avoid vigorous boiling, which can make the milk separate.
Poach the eggs in separate spaces and avoid stirring once they enter the soup.
Tips and variations
Ají panca is fruity and moderately hot; it should provide depth rather than sharp chili heat.
Use large-kernel choclo when available. Standard sweetcorn is sweeter and softer but remains a practical substitute.
Huacatay has a distinctive minty herbal flavor. A small mixture of mint and coriander can stand in, but it will not be identical.
For a lighter chupe, reduce the evaporated milk to 250 ml while keeping the shrimp stock strong.
Serve with
Use large warm soup bowls. Place an egg near the center, arrange shrimp, potato, choclo, and queso fresco around it, and finish with a small scattering of huacatay.
Storage
For best safety, remove uneaten poached eggs before storing. Cool the soup rapidly and refrigerate for up to 2 days. Reheat gently until steaming without boiling. Freezing is not recommended because the dairy, potatoes, and eggs change texture.
Nutrition per serving (estimated)
- 650 kcal
- Calories
- 48 g
- Protein
- 56 g
- Carbohydrates
- 25 g
- Fat
- 7 g
- Fibre
- 14 g
- Sugar
- 1320 mg
- Sodium
Allergens
Contains crustaceans, milk, and eggs. Queso fresco and evaporated milk contain dairy. Check prepared ají paste for additives or cross-contact.
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Questions
Where does chupe de camarones come from?
It is strongly associated with Arequipa and the river-shrimp tradition of southern Peru.
Can I use frozen shrimp?
Yes. Thaw safely in the refrigerator. Buy shell-on shrimp so the shells can flavor the broth.
Why add an egg to each serving?
A poached egg is a characteristic part of the generous Arequipeño preparation and enriches the soup.
Can I make it ahead?
Prepare the stock and aderezo base ahead, then cook the vegetables, shrimp, dairy, cheese, and eggs closer to serving.
