Chupe de Camarones
Peruvian prawn chowder with corn, potato and aji amarillo — thick, creamy and profoundly satisfying.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Mexican
gluten-free
Ingredients
600glarge prawns, peeled and shells reserved
3potatoes, diced
2corn cobs, cut in rounds
1white onion, diced
3 clovesgarlic, minced
3 tbspaji amarillo paste
200mlevaporated milk
2eggs
100gfresh cheese or queso fresco
1 handfulfresh coriander
3 tbspvegetable oil
Instructions
1
Make quick prawn stock by simmering shells in water 15 minutes, strain.
2
Sauté onion in oil until soft, add garlic and aji amarillo paste.
3
Add prawn stock and bring to boil.
4
Add potatoes and corn, simmer 15 minutes until tender.
5
Add evaporated milk, bring back to simmer.
6
Add prawns and cook 3 minutes.
7
Crack eggs directly into soup and stir to set in strands. Top with cheese and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
497
Protein
48.4g
Fat
19g
Carbs
40g
Fiber
5g
Sodium
282mg
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★★★★★
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