Entree: Peru – Cuzco – Chupe de Camarones (Hearty Peruvian shrimp chowder with potatoes, corn, milk, and cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) ají amarillo paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground turmeric or a pinch of saffron threads, crushed
- 1 lb (450 g) large shrimp, peeled and deveined (about 20–24 shrimp)
- 1 1/2 lb (680 g) yellow potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 2 ears fresh corn, kernels removed (about 1 1/4 cups / 200 g kernels)
- 4 cups (960 ml) fish or seafood stock
- 1 cup (240 ml) water
- 1/2 cup (120 ml) evaporated milk or whole milk
- 4 oz (115 g) queso fresco or farmer cheese, crumbled
- 2 hard-cooked eggs, halved
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1 lime, cut into wedges, for serving

Instructions

1. Heat the vegetable oil and butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic, ají amarillo paste, cumin, and turmeric or saffron; cook 1–2 minutes until fragrant.
2. Add the potato cubes and corn kernels to the pot, stir to coat, then pour in the fish stock and 1 cup (240 ml) water. Bring to a simmer, reduce heat to medium-low, and cook until potatoes are nearly tender, about 12–15 minutes.
3. Add the shrimp to the pot and simmer until shrimp are just cooked through, about 3–4 minutes. Stir in the evaporated milk (or whole milk) and half the crumbled queso fresco; heat gently without boiling for 2–3 minutes. Adjust seasoning with salt and pepper.
4. Ladle the chupe into bowls, top with remaining queso fresco, a halved hard-cooked egg, and chopped cilantro. Serve with lime wedges to squeeze over each bowl.