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Chupe de camarones
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Chupe de camarones

Chupe de camarones is a Peruvian prawn chowder featuring Andean staples such as habas (broad beans), papas (potatoes) and choclo (corn).
Course Main Course, Soup
Cuisine Peruvian
Keyword chowder, gluten free, Peruvian cuisine, Peruvian food, prawns, seafood
Total Time 45 minutes
Servings 4

Ingredients

  • 4 whole king or tiger prawns to garnish
  • 450 g peeled prawns if you bought them unpeeled, follow the optional step below
  • 1 tbsp oil
  • 1 red onion finely diced
  • 2 garlic cloves minced
  • 1 tbsp ají panca paste
  • 3 cups fish stock
  • 2 small potatoes
  • 1/2 cup pumpkin finely diced
  • 1 cup frozen or fresh broad beans
  • 1/2 cup frozen or fresh peas
  • 1/2 cup corn kernels
  • 1 cup cooked rice or 2 cups cauliflower rice
  • salt pepper and oregano, to taste
  • 2 tbsp cream

To serve

  • 4 poached or fried eggs
  • coriander leaves to serve

Instructions

  • Optional: If you bought unpeeled prawns, peel them (remember to reserve 4 to garnish) and pop the heads and shells in a pot and heat until bright red. Add the stock and simmer for 10-15 minutes. Drain and reserve the stock.
  • Heat 1 oil in a pot. add onion, garlic and ají panca and cook at low heat for 10-15 minutes.
  • Add stock, potatoes and pumpkin. Cook at medium heat for 15-20 minutes.
  • Add broad beans, peas, corn and cauliflower rice (if using). Season with salt, pepper and oregano. Cook for another 10 minutes.
  • Add cooked rice (if using) and all prawns, cook until prawns are bright red (approx. 5 minutes). Add cream, check seasoning and turn off heat.
  • Serve soup and garnish with one whole prawn, a poached/fried egg and a few coriander leaves per bowl.