Chef-tested recipe
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.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 40 mins
- Cook Time
- 1 hour
- Resting Time
- 10 mins
- Total Time
- 1 hour 50 mins
- Cuisine
- Peruvian
- Course
- Soup and main dish
- Cooking Method
- Shellfish stock-making, aderezo frying, simmering, and poaching
- Difficulty
- Medium
- Best Served With
- Best served as a complete meal with crusty bread, lime wedges, and a spoonful of additional ají sauce at the table.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpotpaid link
- Heavy soup potpaid link
- Fine-mesh sievepaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Six small cupspaid link
- Digital kitchen scalepaid link
- Measuring jugpaid link
Ingredients
For the shrimp stock
- Whole large shrimp with heads and shells: 1.2 kg
- Neutral cooking oilpaid link: 20 ml
- Yellow onion, roughly chopped: 150 g
- Garlic cloves, crushed: 15 g
- Water: 2.2 litres
- Fine sea saltpaid link: 5 g
For the chupe
- Neutral cooking oilpaid link: 50 ml
- Red onion, finely diced: 220 g
- Garlic, finely minced: 20 g
- Ají panca pastepaid link: 50 g
- Ripe tomatoes, grated: 350 g
- Dried oreganopaid link: 2 g
- Ground cumin: 1 g
- Prepared shrimp stock: 1.7 litres
- Short-grain rice, rinsedpaid link: 90 g
- Yellow potatoes, cut into large pieces: 600 g
- Peruvian choclo, cut into rounds, or large corn kernels: 500 g
- Zapallo macre or kabocha squash, cut into chunks: 400 g
- Shelled fresh fava beanspaid link: 180 g
- Green peas: 150 g
- Evaporated milk: 400 ml
- Queso fresco, cut into cubes: 220 g
- Large eggs: 6
- Fresh huacatay leaves, finely chopped: 15 g
- Fine sea saltpaid link: 8 g
- Freshly ground black pepper: 2 g
Preparation Overview
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.
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 litres 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.
Beginner Technique Notes
Keep the peeled shrimp refrigerated while the stock cooks.
Crushing the shrimp heads releases flavour and colour, 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 chilli heat.
Use large-kernel choclo when available. Standard sweetcorn is sweeter and softer but remains a practical substitute.
Huacatay has a distinctive minty herbal flavour. 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.
Serving Ideas
- Use large warm soup bowls. Place an egg near the centre, 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.
Nutritional Value
Allergen Notes
Contains crustaceans, milk, and eggs. Queso fresco and evaporated milk contain dairy. Check prepared ají paste for additives or cross-contact.
Frequently Asked 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 flavour 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.
