Chupe de Camarones (Peruvian Shrimp Chowder)
Thick, creamy Chupe de Camarones with a few twists. Peruvian shrimp chowder recipe that's easy to make but delicious.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams Shrimps (peeled (heads and shells reserved))
- 5 cups Water
- 1/3 cup Flour
- 1/3 cup Butter
- ½ Yellow Onion (diced)
- 1 Red Bell Pepper
- 2 cloves Garlic (minced)
- 1 tbsp Tomato Paste
- 1 Ear Corn (cut into 2” segments)
- 1 Medium Potato (diced)
- ½ cup Green Peas
- 1 cup Heavy Cream
- 1 tsp Dried Oregano
- Salt and Powdered Cayenne to taste
Instructions
- 1
Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
- 2
Heat butter in a pan.
- 3
Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
- 4
Add tomato paste and roast for 1-2 minutes.
- 5
Sprinkle in flour and roast for another minute.
- 6
Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
- 7
Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
- 8
Add shrimp.
- 9
Add heavy cream and bring back to a boil and simmer for another 2 minutes.
- 10
Season with salt and powdered cayenne to taste.