Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones is a unique Shrimp Chowder from Peru that combines a spicy broth with chunky vegetables, poached eggs, and lots of tasty shrimp. Yield: 9 cups of soup
Servings: 4 people
Ingredients
- ½ tablespoon olive oil
- ½ red onion, diced
- 2 garlic cloves, crushed
- ½ teaspoon red pepper flakes or habanero pepper, if desired
- 4 c fish stock
- ½ lb russet potatoes, peeled and cut into ¾ inch cubes
- 1 ear of corn, cut into 1 inch wheels
- 1 tomato, finely chopped
- 2 tablespoon white rice, dry
- 1 ½ teaspoon tomato paste
- 1 ½ teaspoon fresh oregano, chopped or 1 teaspoon dry
- 1 lb shrimp, peeled and deveined
- ½ c peas, thawed if frozen
- ½ c evaporated milk
- 2 oz (⅓ c) queso fresco, crumbled
- 4 eggs
- Salt and ground black pepper (to taste)
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté 3-5 minutes, until softened.
- Add the garlic and chili flakes and sauté additional 1-2 minutes.
- Add the seafood stock, potato cubes, chopped ears of corn, diced tomato, rice, tomato paste, and oregano. Simmer for 20 minutes.
- Add the shrimp, peas, evaporated milk, and cheese. Mix and bring the mixture to a simmer.
- Add the eggs, one at a time, and let them poach in the broth for 2 minutes.
- Taste the soup and season with salt and pepper as desired.
Notes
To make fish stock: Mix 1.5 lb meaty fish bones or heads and 8 cups water (to cover) in a large soup pot. Bring the bones to a boil. Skim any foam that appears.
To the fish bones/heads add: ¼ c dry white wine, ½ onion, , 2 garlic cloves, 1 carrot, 3 tablespoon chopped celery (or 1 teaspoon celery seed), 1 teaspoon salt, 2 teaspoon dry parsley, 4 peppercorns, 1 bay leaf. Simmer for 20 min.
Remove the mixture from the heat and let stand for 10 minutes. Strain the broth through a fine mesh sieve. Taste for salt and adjust if necessary.
Yield: 8 c of fish stock