14 Flavorful Chupe De Camarones Recipes That Feel Bold and Creamy

There’s just something magical about the creamy, rich flavors of Chupe De Camarones. Each recipe brings its own unique story, from the classic Peruvian style to exciting twists with coconut or spicy chorizo. Blending fresh ingredients creates warmth and comfort in every bowl. If you’re looking to elevate your next meal, these delightful shrimp chowders are a must-try. Trust me, you won’t be disappointed.

Classic Chupe De Camarones

Chupe de Camarones is a traditional Peruvian shrimp chowder that embodies the flavors and ingredients typical of coastal cuisine. This hearty dish combines the sweetness of fresh shrimp with the richness of cream, spices, and vegetables, creating a comforting and satisfying meal that’s perfect for any occasion. The blend of ingredients not only makes it delicious but also reflects the diverse culinary heritage of Peru.

This classic recipe isn’t only easy to prepare but also showcases the vibrant colors and tastes of South American cuisine. Often served in a bowl topped with a sprinkle of cheese and a drizzle of olive oil, Chupe de Camarones is a dish that warms the heart and delights the palate. Whether you’re hosting a dinner party or simply enjoying a family meal, this chowder will surely impress your guests.

Ingredients (serves 4-6):

• 1 lb (450g) fresh shrimp, peeled and deveined
• 4 cups fish stock or water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup evaporated milk
• 1 cup grated cheese (preferably queso fresco or mozzarella)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon aji amarillo paste (or any chili paste)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onion becomes translucent and fragrant. This step builds the flavor base for the chowder.
2. Cook the Potatoes: Add the diced potatoes to the pot and stir well to combine with the onions and garlic. Cook for another 5 minutes, allowing the potatoes to absorb the flavors from the aromatics.
3. Add Liquids and Seasonings: Pour in the fish stock or water, then add the paprika, cumin, and aji amarillo paste. Bring the mixture to a boil and season with salt and pepper. Reduce the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender.
4. Incorporate Corn and Shrimp: Once the potatoes are cooked, add the corn kernels to the pot along with the fresh shrimp. Stir gently to combine. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque, indicating they’re fully cooked.
5. Finish with Cream and Cheese: Stir in the evaporated milk and grated cheese, allowing the cheese to melt into the chowder. Cook for another 2-3 minutes until everything is heated through and creamy.
6. Serve: Ladle the Chupe de Camarones into bowls, garnish with chopped cilantro, and serve with lime wedges on the side. The lime will add an invigorating zest when squeezed over the dish.

Extra Tips:

For an extra layer of flavor, consider adding a pinch of saffron or a splash of white wine during the cooking process. You can also adjust the level of spiciness by adding more or less aji amarillo paste to suit your taste.

Additionally, if you want a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the shrimp and corn, which will help create a creamier texture. Enjoy your cooking and savor the delightful flavors of this classic Peruvian dish!

Spicy Chupe De Camarones

Chupe de Camarones is a traditional Peruvian shrimp chowder that’s both comforting and bursting with flavor. The dish combines shrimp with a rich broth, potatoes, corn, and spices, resulting in a hearty meal that warms the soul. The addition of a spicy kick elevates this classic dish, making it perfect for those who enjoy a bit of heat in their food.

With a creamy texture and vibrant flavors, Spicy Chupe de Camarones is sure to impress your family and friends. This dish isn’t only delicious but also relatively easy to prepare, making it a fantastic option for both weeknight dinners and special occasions.

The combination of fresh ingredients and spices creates a depth of flavor that’s truly irresistible. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of making a delightful Spicy Chupe de Camarones that everyone will love.

Ingredients for Spicy Chupe De Camarones (Serves 4-6):

• 1 lb shrimp, peeled and deveined
• 4 cups fish or seafood stock
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 fresh aji amarillo peppers, chopped (adjust based on desired spice level)
• 1 cup evaporated milk
• 1/2 cup cilantro, chopped
• 4 tbsp olive oil
• Salt and pepper to taste
• 1 lime, cut into wedges (for serving)
• 1/2 tsp paprika (optional for added color)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and chopped aji amarillo peppers, cooking for an additional 2-3 minutes until fragrant.
2. Cook the Potatoes: Add the diced potatoes to the pot and stir to combine with the aromatics. Pour in the fish or seafood stock and bring to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
3. Add the Shrimp and Corn: Once the potatoes are cooked, add the shrimp and corn kernels to the pot. Cook for an additional 5-7 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp as they can become tough.
4. Incorporate the Creaminess: Reduce the heat to low and stir in the evaporated milk. Allow the mixture to warm through for a few minutes, ensuring it doesn’t boil to keep the cream from curdling. Season the soup with salt, pepper, and paprika if using.
5. Finish with Cilantro: Remove the pot from heat and fold in the chopped cilantro for fresh flavor. Taste and adjust the seasoning if necessary.
6. Serve: Ladle the Spicy Chupe de Camarones into bowls and garnish with lime wedges. Serve hot with crusty bread or rice on the side if desired.

Extra Tips: For an even spicier version, consider adding a few dashes of hot sauce or a sprinkle of cayenne pepper to the broth. Fresh shrimp are ideal for this dish, but if you’re short on time, frozen shrimp can also work well.

To enhance the flavors, allow the soup to sit for a few minutes before serving; this lets the spices meld beautifully. Enjoy your cooking adventure with this delightful Peruvian dish!

Coconut Chupe De Camarones

Coconut Chupe De Camarones is a delightful Peruvian shrimp chowder that combines the rich flavors of coconut milk with the freshness of shrimp and a medley of vegetables. This dish isn’t only comforting but also showcases the vibrant culinary traditions of Peru.

With its creamy texture and aromatic spices, it’s a perfect meal for family gatherings or a cozy dinner at home. Making Coconut Chupe De Camarones is relatively simple and can be prepared in about an hour. The dish is typically served warm, allowing the flavors to meld beautifully together, creating a satisfying experience for the palate.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you step-by-step to create a delicious and authentic Peruvian shrimp chowder that everyone will love.

Ingredients (serves 4-6):

• 1 lb (450g) large shrimp, peeled and deveined
• 2 cups coconut milk
• 4 cups fish or seafood broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 medium potato, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add Vegetables: Incorporate the diced tomato, red bell pepper, and potato into the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.

3. Season and Pour in Broth: Sprinkle the ground cumin, paprika, salt, and pepper over the vegetables. Mix everything thoroughly, then pour in the fish or seafood broth.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.

4. Incorporate Coconut Milk and Shrimp: Once the potatoes are cooked, stir in the coconut milk and corn kernels. Allow the chowder to simmer for an additional 5 minutes.

Finally, add the shrimp to the pot, cooking until they turn pink and opaque, about 3-5 minutes.

5. Serve and Garnish: Once the shrimp are fully cooked, taste and adjust the seasoning if necessary. Serve the Coconut Chupe De Camarones hot, garnished with fresh cilantro and accompanied by lime wedges on the side for an added burst of flavor.

Extra Tips:

When making Coconut Chupe De Camarones, it’s important to use fresh shrimp for the best flavor and texture. If fresh shrimp is unavailable, frozen shrimp can also work but be sure to thaw them properly before cooking.

Additionally, feel free to customize the vegetables based on what you have on hand; zucchini or carrots can be great additions. To enhance the dish, consider serving it with a side of crusty bread or over a bed of rice to soak up the delicious broth. Enjoy your cooking!

Vegetarian Chupe De Camarones

Chupe de Camarones is a traditional Peruvian seafood dish that typically features shrimp in a rich and flavorful broth. However, for those looking to enjoy a vegetarian version, this recipe replaces the shrimp with an array of delicious vegetables and plant-based ingredients, while still maintaining the essence of the original dish.

The combination of fresh herbs, spices, and the creaminess of the cheese makes this vegetarian chupe an irresistible meal that’s both hearty and satisfying.

This Vegetarian Chupe de Camarones is perfect for a family gathering or a cozy dinner. It captures the comforting qualities of the original dish, while providing a vibrant and wholesome alternative for vegetarians and anyone looking to enjoy a meatless meal.

Ingredients (Serves 4-6)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 4 cups vegetable broth
• 1 cup cooked quinoa
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk
• 1 cup crumbled queso fresco or feta cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Add the Bell Pepper and Zucchini: Incorporate the diced red bell pepper and zucchini into the pot. Sauté for an additional 5-7 minutes, until the vegetables begin to soften.
3. Include the Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Stir well to combine all the vegetables.
4. Pour in the Broth: Carefully add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Season the Soup: Stir in the cooked quinoa, smoked paprika, ground cumin, salt, and pepper. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
6. Creamy Finish: Pour in the heavy cream or coconut milk, stirring well to combine. Allow the chupe to heat through for another 3-5 minutes, ensuring it’s hot but not boiling.
7. Serve and Garnish: Ladle the Vegetarian Chupe de Camarones into bowls. Top with crumbled queso fresco or feta cheese, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

When making Vegetarian Chupe de Camarones, feel free to customize the vegetables based on what you have available or your personal preferences. Sweet potatoes, carrots, or green beans can make great additions.

Additionally, for a spicier kick, consider adding diced jalapeños or a dash of hot sauce. This dish can also be made ahead of time and reheated, making it a wonderful option for meal prep or entertaining guests.

Enjoy the vibrant flavors and comforting warmth of this vegetarian delight!

Chupe De Camarones With Quinoa

Chupe de Camarones is a traditional Peruvian shrimp chowder that bursts with flavor and richness. This delightful dish combines succulent shrimp with a medley of vegetables and spices, creating a hearty meal that warms the soul. By incorporating quinoa, a nutritious superfood, this version of Chupe de Camarones not only enhances the dish’s texture but also adds protein, making it a wholesome and satisfying choice for any occasion.

This recipe is perfect for a family gathering or a cozy dinner with friends. The vibrant colors and tantalizing aromas will impress your guests, while the blend of flavors will have everyone coming back for seconds. With the addition of quinoa, this recipe remains true to its roots while offering a healthier twist. Let’s plunge into making this delicious Chupe de Camarones with Quinoa!

Ingredients (serves 4-6):

• 1 pound shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 4 cups fish or seafood stock
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup milk (or coconut milk for a dairy-free version)
• 1 tablespoon olive oil
• 1 tablespoon aji amarillo paste (or chili paste)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Quinoa: Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove the saponins, which can give quinoa a bitter taste. After rinsing, set it aside to drain.
2. Cook the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
3. Add Vegetables: Stir in the diced carrot, potato, and chopped tomato. Cook for about 5-7 minutes, allowing the vegetables to soften slightly. This step builds the dish’s foundational flavors.
4. Incorporate Stock and Quinoa: Pour in the fish or seafood stock and bring it to a boil. Once boiling, add the rinsed quinoa and ground cumin. Reduce the heat to low and let it simmer for about 15 minutes, or until the quinoa and vegetables are tender.
5. Add Shrimp and Corn: Stir in the shrimp and corn kernels. Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
6. Finish with Milk and Season: Once the shrimp are cooked, stir in the milk (or coconut milk) and the aji amarillo paste. Season with salt and pepper to taste. Allow the chowder to heat through for another 2-3 minutes.
7. Serve: Ladle the Chupe de Camarones into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

Extra Tips:

When preparing Chupe de Camarones with Quinoa, feel free to customize the ingredients based on your preferences. You can add other vegetables like bell peppers or zucchini for added nutrition and color.

If you prefer a spicier chowder, increase the amount of aji amarillo paste or add fresh chopped chilies. This dish can also be made ahead of time; just store it in the refrigerator and reheat gently when ready to serve. Enjoy your culinary adventure!

Chupe De Camarones With Corn

Chupe de Camarones is a traditional Peruvian shrimp chowder that combines the rich flavors of shrimp with the sweetness of corn, creating a dish that’s both hearty and comforting. This delicious recipe showcases the vibrant culinary heritage of Peru, where fresh seafood and local ingredients come together in a symphony of taste.

The addition of corn enhances the dish’s texture and sweetness, making this version of Chupe de Camarones a delightful experience for your palate.

In this Chupe de Camarones with Corn recipe, you’ll learn how to prepare a flavorful broth filled with succulent shrimp, creamy potatoes, and fresh corn kernels, topped with a sprinkle of cheese and herbs.

It’s perfect for gatherings, family dinners, or any occasion where you want to impress your guests with a taste of Peru. With a few simple ingredients and easy steps, you’ll be on your way to creating this comforting dish that will warm your heart and satisfy your hunger.

Ingredients (serving size: 4-6 people)

• 1 lb (450g) fresh shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fish or seafood stock
• 1 cup milk
• 1 cup evaporated milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes or until the onion is translucent and fragrant.

This step adds a flavorful base to your chowder.

2. Add Potatoes and Stock: Stir in the diced potatoes, paprika, and a pinch of salt and pepper. Pour in the fish or seafood stock and bring the mixture to a boil.

Reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender. This simmering process allows the flavors to meld together and guarantees the potatoes cook through.

3. Incorporate Corn and Shrimp: Once the potatoes are tender, add the corn kernels and shrimp to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.

This step is essential as it guarantees the shrimp are cooked perfectly without becoming rubbery.

4. Make it Creamy: Pour in the milk and evaporated milk, stirring well to combine. Let the mixture simmer for another 2-3 minutes to heat through, but don’t let it boil.

This will give your chowder a rich and creamy texture that complements the other ingredients beautifully.

5. Finish with Cheese and Herbs: Remove the pot from heat and stir in the grated Parmesan cheese and chopped cilantro. Adjust the seasoning with more salt and pepper if needed.

The cheese adds a savory depth, while the cilantro provides freshness to the dish.

6. Serve: Ladle the Chupe de Camarones into bowls, garnishing with additional cilantro if desired, and serve with lime wedges on the side.

The lime adds a bright, zesty contrast that enhances the overall flavor.

Extra Tips

When making Chupe de Camarones, using fresh shrimp will greatly enhance the dish’s flavor, but if fresh shrimp isn’t available, frozen shrimp will work as well—just make sure they’re thawed before cooking.

Additionally, feel free to experiment with different types of cheese, such as queso fresco or feta, to find your preferred flavor profile. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the chowder.

Enjoy your cooking experience and the delicious result!

Creamy Chupe De Camarones With Cheese

Chupe de Camarones is a traditional Peruvian shrimp chowder that’s rich, flavorful, and comforting. This creamy dish features a delightful combination of shrimp, cheese, and spices, creating a symphony of flavors that’s hard to resist. It’s often enjoyed during special occasions or as a hearty meal during chilly evenings. The addition of cheese gives this version a creamy texture and a savory depth that makes it even more indulgent.

In this recipe, we’ll guide you through making a delicious Creamy Chupe De Camarones With Cheese that serves 4-6 people. You’ll find that this dish isn’t only easy to prepare but also allows you to experience the vibrant flavors of Peruvian cuisine right in your own kitchen. Gather your ingredients, and let’s embark on this culinary adventure!

Ingredients:

• 1 lb (450g) medium shrimp, peeled and deveined
• 4 cups fish or seafood stock
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup evaporated milk
• 1 cup grated cheese (preferably queso fresco or mozzarella)
• 2 tablespoons butter
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes. This step builds the flavor base for the chupe.
2. Add the Vegetables: Stir in the diced tomatoes and cook for another 2-3 minutes until they soften. Then, add the diced potatoes and corn, mixing well to combine all the ingredients.
3. Build the Chowder: Pour in the seafood stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the potatoes are tender. This allows the flavors to meld together beautifully.
4. Incorporate the Shrimp: Add the shrimp to the pot along with the paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
5. Make it Creamy: Stir in the evaporated milk and grated cheese, mixing until the cheese is melted and the chowder becomes creamy. Let it simmer for another 2-3 minutes to heat through.
6. Serve and Garnish: Remove from heat and ladle the chupe into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

To enhance the flavors of your Creamy Chupe De Camarones, consider marinating the shrimp in a little lime juice, salt, and pepper for about 15 minutes before cooking. This adds an additional layer of flavor.

You can also experiment with different types of cheese for varying textures and tastes, or add a touch of chili pepper for a bit of heat. For a heartier dish, you can include other seafood like fish or clams, and adjust the cooking time accordingly. Enjoy your cooking!

Chupe De Camarones With Avocado

Chupe de Camarones is a traditional Peruvian shrimp chowder that boasts a rich, creamy broth, infused with the flavors of the sea and local spices. This delightful dish is often enjoyed in coastal regions of Peru, where fresh seafood is abundant. The combination of shrimp, potatoes, cheese, and spices creates a comforting meal that’s perfect for sharing with family and friends. Adding avocado brings a creamy texture and a burst of freshness that complements the savory elements of the soup.

In this recipe, we’ll explore how to prepare Chupe de Camarones with Avocado, enhancing the traditional flavors with the creamy richness of ripe avocados. This version isn’t only delicious but also visually appealing, making it a fantastic centerpiece for any gathering. Whether you’re an experienced cook or a beginner in the kitchen, this step-by-step guide will help you create a mouthwatering dish that will impress everyone at the table.

Ingredients (serves 4-6 people):

• 1 lb shrimp, peeled and deveined
• 4 cups fish or seafood stock
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup evaporated milk
• 1 cup crumbled queso fresco or feta cheese
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This creates a flavorful base for the chowder.
2. Cook the Potatoes: Stir in the diced potatoes, cumin, and paprika. Pour in the fish or seafood stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. This step allows the flavors to meld and the potatoes to soften.
3. Add the Shrimp: Once the potatoes are cooked, add the shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
4. Incorporate Creaminess: Stir in the evaporated milk and crumbled queso fresco. Let it simmer for another 2-3 minutes until the cheese is melted and the soup is creamy. This enhances the richness of the dish, making it more indulgent.
5. Finish with Avocado: Gently fold in the diced avocados, being careful not to mash them. Season with salt and pepper to taste. Allow the soup to sit for a couple of minutes to warm the avocado without cooking it. This step adds a fresh and creamy element to the chowder.
6. Serve and Garnish: Ladle the Chupe de Camarones into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to squeeze over the dish for added brightness. This final touch elevates the flavors and presentation.

Extra Tips:

When preparing Chupe de Camarones, using fresh shrimp will dramatically enhance the flavor of your dish. If you can’t find queso fresco, feta cheese makes a great substitute. For a spicier kick, consider adding a diced chili pepper to the onion and garlic when sautéing.

Additionally, this dish is best enjoyed fresh, but if you have leftovers, they can be refrigerated for a day, though the texture of the shrimp may change. Reheat gently to maintain the creaminess of the chowder. Enjoy your cooking!

Lemon Herb Chupe De Camarones

Lemon Herb Chupe De Camarones is a delightful and vibrant Peruvian shrimp chowder that combines the fresh flavors of herbs, citrus, and seafood. This dish is perfect for a cozy dinner or a special gathering, as it showcases the rich culinary traditions of Peru while adding a rejuvenating twist with the use of lemon and fresh herbs.

The creamy base, along with the tender shrimp and aromatic ingredients, creates a comforting bowl of goodness that warms the soul.

To create this delicious Lemon Herb Chupe De Camarones, you’ll want to gather your ingredients and prepare your workspace. The key to a great chupe is the balance of flavors, so be sure to use fresh herbs and quality shrimp. This dish is designed to serve 4-6 people, making it ideal for family meals or entertaining friends.

Let’s plunge into the recipe and bring this flavorful Peruvian classic to your kitchen!

Ingredients (Serves 4-6):

• 1 lb large shrimp, peeled and deveined
• 4 cups fish or seafood stock
• 1 cup heavy cream
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup potatoes, peeled and diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 tsp cayenne pepper (optional, for heat)

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Then, add the minced garlic and sauté for an additional minute until fragrant.

2. Add Tomatoes and Spices: Stir in the diced tomatoes and paprika to the pot. Cook for 3-4 minutes, allowing the tomatoes to break down and release their juices.

Season with salt, pepper, and cayenne pepper if you prefer a bit of heat.

3. Incorporate Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Pour in the fish or seafood stock and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cook for approximately 15 minutes, or until the potatoes are tender.

4. Add Shrimp and Cream: Once the potatoes are cooked through, stir in the shrimp and heavy cream. Cook for an additional 5 minutes, or until the shrimp turn pink and opaque.

Be careful not to overcook the shrimp to maintain their tenderness.

5. Finish with Herbs and Lemon: Remove the pot from heat and stir in the chopped cilantro, parsley, lemon juice, and lemon zest.

Adjust seasoning to taste, adding more salt, pepper, or lemon juice as desired.

6. Serve and Enjoy: Ladle the Lemon Herb Chupe De Camarones into bowls and serve hot.

You can garnish with additional herbs or lemon wedges for an extra touch of rejuvenation.

Extra Tips:

For the best flavor, it’s recommended to use fresh shrimp rather than frozen, if possible.

If you’re using frozen shrimp, make sure to thaw them completely before cooking. Additionally, feel free to experiment with other seafood such as fish or scallops to enhance the dish further.

This soup pairs wonderfully with crusty bread or a side salad for a complete meal. Enjoy your culinary journey into the flavors of Peru!

Chupe De Camarones With Sweet Potatoes

Chupe de Camarones is a flavorful Peruvian shrimp chowder that showcases the country’s vibrant culinary culture. This dish isn’t only rich in taste but also offers a delightful combination of textures, brought together by tender shrimp, creamy potatoes, and a variety of herbs and spices.

Adding sweet potatoes to the mix provides a natural sweetness and a beautiful color that contrasts beautifully with the other ingredients, making it not only delicious but also visually appealing.

This dish is perfect for gatherings and family dinners, serving 4-6 people. The layers of flavor from the spices and fresh ingredients make it a comforting meal that warms the heart. Whether you’re looking to impress guests or simply want to enjoy a hearty bowl of chowder, Chupe de Camarones with sweet potatoes is sure to satisfy your cravings.

Ingredients (Serves 4-6):

• 1 pound of large shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-2 ají amarillo peppers, chopped (or other chili pepper)
• 4 cups of fish stock or water
• 1 can (14 ounces) of evaporated milk
• 1 cup of corn kernels (fresh or frozen)
• 1 cup of cooked rice
• 1/4 cup of fresh cilantro, chopped
• 1 teaspoon of paprika
• Salt and pepper to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and deveining the shrimp, and set them aside. Peel and dice the sweet potatoes into small cubes, finely chop the onion and garlic, and prepare the ají amarillo or other chili pepper by chopping it.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent. Then, add the minced garlic and chopped ají amarillo, cooking for another 2-3 minutes until fragrant.
3. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot and stir to combine with the sautéed aromatics. Pour in the fish stock or water and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the sweet potatoes are tender.
4. Add the Shrimp and Corn: Once the sweet potatoes are cooked, add the shrimp and corn kernels to the pot. Continue to simmer for another 5-7 minutes, until the shrimp turns pink and opaque.
5. Incorporate the Milk and Rice: Pour in the evaporated milk and stir in the cooked rice. Allow the chowder to heat through for an additional 3-4 minutes. Season with paprika, salt, and pepper to taste.
6. Finish with Cilantro: Once everything is well combined and heated, remove the pot from heat. Stir in the fresh chopped cilantro for a burst of freshness.
7. Serve: Ladle the Chupe de Camarones with sweet potatoes into bowls and serve hot with lime wedges on the side for squeezing over the chowder.

Extra Tips: When preparing Chupe de Camarones, feel free to customize the dish by adding other seafood such as fish or scallops for an extra touch.

Adjust the spice level according to your preference by modifying the amount of chili pepper used. Additionally, for a thicker chowder, allow it to simmer longer to reduce the liquid, or you can mash some of the sweet potatoes into the broth for added creaminess. Enjoy your cooking adventure!

Chupe De Camarones With Cilantro Pesto

Chupe de camarones is a traditional Peruvian shrimp chowder that combines the rich flavors of seafood, spices, and fresh herbs. This comforting dish is often served as a main course and is perfect for special occasions or family gatherings.

With its creamy texture and a delightful blend of ingredients, it’s a dish that not only warms the heart but also excites the palate.

To elevate this classic recipe, we’ll incorporate a vibrant cilantro pesto that adds a fresh, herbaceous note to the chowder. The pesto complements the sweetness of the shrimp and enhances the overall depth of flavor. This version of Chupe de Camarones is perfect for 4-6 people, making it an excellent choice for a dinner party or an intimate family meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups seafood or chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cup heavy cream
• 1/4 cup fresh cilantro, chopped (for the chowder)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Cilantro Pesto:
• 1 cup fresh cilantro leaves
• 1/4 cup walnuts or pine nuts
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/2 cup olive oil
• Salt to taste

Cooking Instructions:

1. Prepare the Cilantro Pesto:
• In a food processor, combine the fresh cilantro leaves, walnuts (or pine nuts), grated Parmesan cheese, garlic, and a pinch of salt.
• Pulse until the mixture is finely chopped.
• While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
• Taste and adjust the seasoning if needed. Set aside.
2. Sauté Aromatics:
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until soft and translucent.
• Stir in the minced garlic, cumin, and paprika, and cook for an additional minute until fragrant.
3. Add Potatoes and Broth:
• Add the diced potatoes and cook for about 3 minutes, stirring occasionally.
• Pour in the seafood or chicken broth and bring the mixture to a boil.
• Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
4. Incorporate Corn and Shrimp:
• Once the potatoes are tender, stir in the corn kernels and shrimp.
• Cook for about 5 minutes, or until the shrimp are pink and cooked through.
5. Finish the Chowder:
• Stir in the heavy cream, chopped cilantro, and grated Parmesan cheese.
• Season with salt and pepper to taste.
• Allow the chowder to simmer for another 2-3 minutes to warm through.
6. Serve:
• Ladle the Chupe de Camarones into bowls and drizzle a generous spoonful of cilantro pesto on top.
• Garnish with additional fresh cilantro if desired.

Extra Tips:

When preparing Chupe de Camarones, it’s essential to use high-quality shrimp for the best flavor.

Fresh shrimp is ideal, but if unavailable, frozen shrimp works perfectly as long as it’s thawed properly.

Adjust the thickness of the chowder by adding more or less cream according to your preference.

Additionally, feel free to customize the seafood by adding ingredients like fish or scallops for added richness.

Enjoy this delightful dish with crusty bread or a side salad for a complete meal!

Smoky Chupe De Camarones

Chupe de camarones is a traditional Peruvian shrimp chowder that’s rich in flavor and texture, making it a beloved dish in coastal regions. This particular recipe for Smoky Chupe De Camarones elevates the classic version by incorporating smoky flavors that enhance the natural sweetness of the shrimp. This hearty dish is perfect for gatherings, and its unique combination of ingredients creates a comforting meal that warms the soul.

In addition to being delicious, Smoky Chupe De Camarones is a feast for the eyes, with vibrant colors from the vegetables and seasonings. It typically features tender shrimp, fresh herbs, and a creamy broth that perfectly complements the smoky undertones. The dish is often served with rice or crusty bread and is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 1 lb shrimp, peeled and deveined
• 4 cups seafood or chicken stock
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium potato, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup evaporated milk
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 5 minutes. This step builds the base flavor for your chowder.
2. Add the Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, and cumin. Cook for another 3-4 minutes, allowing the tomatoes to break down and the spices to bloom. This will create a rich and aromatic mixture that enhances the depth of the dish.
3. Incorporate the Vegetables: Add the diced potato and corn to the pot. Pour in the seafood or chicken stock and bring to a gentle boil. Reduce the heat and cover, simmering for about 15 minutes or until the potatoes are tender. This step guarantees that all the flavors meld together beautifully.
4. Cook the Shrimp: Once the potatoes are cooked, add the shrimp and simmer for an additional 5-7 minutes, or until the shrimp are pink and opaque. Overcooking shrimp can make them tough, so keep a close eye on them during this step.
5. Finish with Creaminess: Stir in the evaporated milk and season with salt and pepper to taste. Allow the chowder to heat through for another 2-3 minutes. This will add a creamy texture and rich flavor to the dish without being too heavy.
6. Serve and Garnish: Ladle the smoky chupe de camarones into bowls, garnishing with fresh cilantro and serving with lime wedges on the side. The lime adds a bright, zesty finish that complements the dish beautifully.

Extra Tips

For an added depth of flavor, consider using smoked shrimp or incorporating a few drops of liquid smoke into the chowder.

Additionally, feel free to customize the dish with your favorite vegetables or by adding a splash of hot sauce for a bit of heat.

Remember that the flavors will continue to develop as the chowder sits, so it’s often even better the next day! Serve it warm, and enjoy the comforting and smoky goodness of this delightful Peruvian dish.

Chupe De Camarones With Spicy Chorizo

Chupe De Camarones is a traditional Peruvian shrimp chowder that’s packed with flavor and comfort. The combination of shrimp, potatoes, and rich spices creates a hearty dish perfect for any occasion. By adding spicy chorizo, we elevate this classic recipe, introducing a smoky heat that complements the sweetness of the shrimp beautifully.

This dish isn’t only satisfying but also showcases the vibrant culinary influences of Peru. The creamy texture of the soup is enhanced by the use of milk and cheese, making it a delightful treat for seafood lovers. Whether you’re hosting a dinner party or simply want to indulge in a comforting meal, Chupe De Camarones With Spicy Chorizo is sure to impress. Serve it with fresh bread to soak up the delicious broth, and enjoy the medley of flavors that make this dish a standout.

Ingredients (Serves 4-6):

• 1 lb large shrimp, peeled and deveined
• 4 oz spicy chorizo, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 4 cups fish or seafood stock
• 2 cups milk
• 1 cup corn kernels (fresh or frozen)
• 1 cup queso fresco or feta cheese, crumbled
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Sauté the Chorizo: In a large pot, heat the olive oil over medium heat. Add the diced spicy chorizo and cook for about 5 minutes, stirring occasionally, until it begins to brown and release its oils. This will infuse the oil with flavor, which will enhance the overall taste of the dish.
2. Cook the Aromatics: Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Sauté for another 4-5 minutes until the vegetables are softened and fragrant. This step helps build a flavor base for the chowder.
3. Add the Potatoes: Stir in the cubed potatoes and cook for an additional 3 minutes, allowing them to absorb some of the flavors from the chorizo and vegetables.
4. Pour in the Stock: Add the fish or seafood stock to the pot and bring to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
5. Incorporate the Milk and Corn: Slowly pour in the milk, followed by the corn kernels. Stir to combine and let the mixture simmer for another 5-7 minutes. This will create a creamy texture and enrich the soup.
6. Add the Shrimp: Gently fold in the shrimp, paprika, cumin, salt, and pepper. Cook for an additional 3-5 minutes until the shrimp are pink and cooked through. Be careful not to overcook the shrimp as they can become tough.
7. Finish with Cheese: Remove the pot from heat and stir in the crumbled queso fresco or feta cheese until melted and well incorporated. This adds richness and a creamy element to the chowder.
8. Garnish and Serve: Ladle the Chupe De Camarones into bowls, garnishing with fresh cilantro and serving with lime wedges on the side. The lime juice adds a bright contrast to the richness of the chowder.

Extra Tips: To make your Chupe De Camarones even more flavorful, consider adding a splash of white wine when cooking the chorizo and aromatics. For an extra layer of depth, you can also include some chopped fresh herbs, like parsley or dill, towards the end of cooking.

If you’re short on time, using pre-cooked shrimp will speed up the process; just add them at the end to warm through. Enjoy this comforting dish with a side of crusty bread for the ultimate experience!

Chupe De Camarones With Lime and Garlic

Chupe de Camarones is a traditional Peruvian shrimp chowder that’s rich, creamy, and bursting with flavor. This delightful dish blends the sweetness of shrimp with the tanginess of lime and the aromatic essence of garlic, making it a perfect comfort food for any occasion. The combination of ingredients creates a harmonious balance that highlights the shrimp while adding depth with spices and herbs.

Served hot, this chowder is ideal for warming up on a chilly evening or for impressing guests at a dinner party. This version of Chupe de Camarones incorporates the zesty punch of lime and the robust flavor of garlic, elevating the dish to new heights. The creamy base, typically made with milk or cream, is enhanced with the addition of cheese, making it indulgent yet satisfying.

Whether you’re familiar with Peruvian cuisine or trying it for the first time, this recipe will guide you through creating a mouthwatering Chupe de Camarones that’s sure to please everyone at the table.

Ingredients (Serves 4-6):

• 1 lb shrimp, peeled and deveined
• 4 cups fish or seafood broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup evaporated milk
• 1 cup grated cheese (preferably queso fresco or mozzarella)
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant. This step creates a flavorful base for your chowder.
2. Add the Tomatoes and Spices: Stir in the diced tomatoes, paprika, cumin, salt, and pepper. Cook for about 3-4 minutes until the tomatoes have softened and released their juices, which will enhance the overall flavor of the chowder.
3. Incorporate the Broth: Pour in the fish or seafood broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together and creates a rich broth for the dish.
4. Add the Shrimp and Corn: Add the shrimp and corn kernels to the pot, cooking for an additional 5-7 minutes until the shrimp are cooked through and pink. Be careful not to overcook the shrimp, as they can become tough and rubbery.
5. Mix in the Creamy Ingredients: Stir in the evaporated milk and grated cheese, allowing them to melt and blend into the chowder. This will create a creamy texture that’s characteristic of Chupe de Camarones. Adjust seasoning if needed.
6. Finish with Lime: Remove the pot from heat and stir in the lime juice. This adds a revitalizing brightness to the chowder. Allow it to sit for a couple of minutes before serving to let the flavors develop.
7. Serve and Garnish: Ladle the chowder into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Chupe de Camarones, it’s important to use fresh ingredients for the best flavor. If fresh shrimp aren’t available, frozen shrimp can be used; just make sure they’re properly thawed before cooking.

Additionally, feel free to adjust the spices and lime juice according to your taste preferences. For a richer flavor, you can experiment with adding a dash of hot sauce or using seafood stock instead of fish broth. Enjoy your cooking experience and the delicious results!