Chupe de Camarones Arequipeño (Rich Andean Shrimp, Potato, Corn & Egg Chowder) – Authentic Peru Recipe

Ingredients for Chupe de Camarones Arequipeño (Rich Andean Shrimp, Potato, Corn & Egg Chowder) (4 Servings)

• 1.25 lbs (or 2.5 cups) plump shrimp, prepped into bite-sized pieces
• 1.5 cups yellow potatoes and sweet corn, washed and trimmed
• 1 cup poached egg and queso fresco
• 1 medium onion and 3 cloves garlic, finely minced with ají panca
• 1.5 tbsp traditional Peru seasoning (huacatay/mint and oregano, garlic, evaporated milk touch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ají panca for 3–4 minutes until fragrant.
2. Stir in huacatay/mint and oregano, garlic, evaporated milk touch and toast for 45 seconds to release the essential oils of Peru's kitchen.
3. Add plump shrimp and yellow potatoes and sweet corn, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in poached egg and queso fresco, adjust seasoning, and ladle steaming hot into deep bowls.