Recipes

Peruvian Shrimp Chowder (Chupe de Camarones)

Serves 4

| Prep Time: 10 mins

| Cook Time: 50 mins

| Total Time: 1 hr

You may need: Chile-Limón

Discover The Recipe

Peruvian Shrimp Chowder (Chupe de Camarones in Spanish) is a delightfully creamy and briny seafood stew. Like many other soups in Peruvian cuisine, it is boldly flavored and a staple on many home and restaurant menus. Soups and stews in general are a fantastic way to use healthy, local ingredients and an economical way to feed large families. This popular shrimp soup originated in the coastal city of Lima, the capital of Peru, where fresh seafood is prized by locals. It is traditionally seasoned with aji peppers, a spicy, flavorful Peruvian chili pepper used as a staple across Peruvian cuisine. Our chefs have included Piquant Post Aji Amarillo spice as an optional ingredient to add a fruity and fiery kick.

Our proprietary Chile-Limón spice blend adds layers of Peruvian flavor to this dish. This unique spice blend is made with cumin, paprika, oregano, exotic kaffir lime and authentic fruity Peruvian Aji Panca and Aji Amarillo chilis. Many regions have their own version of “Chupe de Camarones”, but our chefs elevate several common pantry ingredients like peas, corn and potatoes for a delightful spoonful. Our chefs recommend taking a few extra minutes to prepare a homemade shrimp stock, which adds a seafood flavor to the chowder as a sublime base. The vegetables, aromatics and shrimp are simmered in the broth until tender and cooked through. Once finished, we recommend serving the chowder with crusty bread to sop up every drop of the hearty and delicious broth.

Ingredients

Shrimp Stock
1lb Shrimp (shell on)
2 cups water
2 tsp Piquant Post Chile-Limon
Shrimp Chowder
3 Tbsp butter
½ cup yellow onion (diced)
1 small red bell pepper (diced)
3 cloves garlic (finely minced)
2 tsp Piquant Post Aji Amarillo or ¼ tsp red pepper flakes (optional)
1 Tbsp tomato paste
1.5 Tbsp Piquant Post Chile-Limón
1 tsp dried oregano (optional)
¼ cup flour
Shrimp Stock (see above)
2 cups water
1 cup frozen corn kernels (canned Corn works well too)
1 medium potato (cut into 1” cubes)
1 tsp salt (plus more to taste)
½ cup frozen green peas (canned Green Peas (drained) work well too)
Peeled Shrimp
1 cup heavy cream
Cilantro leaves (for garnish)
To serve: crusty bread

Notes

Aji Amarillo chilis are a staple ingredient in Peruvian cuisine and are mostly used for their fruity flavor and to add color to dishes. Our Aji Amarillo spice blend used in this recipe is optional but does add authentic Peruvian spicy heat and a unique flavor to the chowder.

Be sure to only cook the shrimp in the chowder as directed so that they do not overcook.

Soups and stews often taste better the next day. Double this recipe and store leftovers in the fridge in an airtight container where it should keep fresh for up to 3 days.

Instructions

Peel shrimp & reserve shells for shrimp stock. In a medium pot combine 2 cups of water, 2 tsp Piquant Post Chile-Limòn and shrimp shells. Boil mixture & reduce heat to Low. Simmer covered for 20 mins. Then, remove from heat & use a sieve to strain stock into a bowl. Discard shells & save stock.

In same pot over Med heat, add butter. When butter foams, add onion, bell pepper & minced garlic and sauté for 1 min until onions are translucent. Add Piquant Post Aji Amarillo or red pepper flakes (optional), tomato paste, Piquant Post Chile-Limòn spice & oregano (optional). Sauté for 1 min. Sprinkle in flour & stir for 1 min or until combined with other ingredients.

Slowly stir in shrimp stock & 2 more cups of water and bring to a boil. Add corn, potatoes, and 1 tsp salt then reduce heat to Med-Low. Simmer until potatoes are tender (about 20 to 25 mins). Stir in green peas, peeled shrimp, & heavy cream. Simmer for 2 more mins.

The chowder is done when the shrimp are cooked and pink in color (do not overcook shrimp). Remove pot from heat & serve in bowls topped with chopped cilantro with crusty bread.

Alternatives & Substitutions

This Peruvian take on Shrimp Chowder is decadent and packed with flavor. Feel free to add other vegetables like butternut squash or even sweet potatoes to add some variety.
If you’re pressed for time, you can also use store bought seafood stock in place of the shrimp stock in this recipe. We recommend using one that is low-sodium.
For a plant-based version substitute the shrimp with extra firm tofu or mushrooms and swap out the heavy cream for full fat coconut milk. In place of the shrimp stock, simply use vegetable broth or water.
Try using this spice to make some of our meat-free options: Peruvian Mushroom Jalea! Jalea is a fried seafood medley that is typically accompanied by a tangy, pickled salad. We swapped out the seafood for meaty mushrooms that resemble the texture of fried fish.
Our Chile-Limón spice blend embodies the bold and complex flavors of Peruvian cuisine. You can use it as a dry rub, in a vinaigrette or make a quick marinade like in our Chili Lime Chicken and Chili Lime Shrimp recipes.
If you’re in the mood for a quick snack, sprinkle some of our Chile-Limón spice blend on a few slices of fresh mango for a zippy kick.
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