Chupe De Camarones(Shrimp Chowder)
Submitted by maya2000
Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minChupe de camarones is one of Peru’s most beloved soups, and this version brings the warmth of South American coastal cooking right to your kitchen. Shrimp and flounder fillets swim in a creamy, spicy tomato broth studded with potatoes and corn.
The cream cheese is the clever trick here. Beaten smooth with milk and stirred into the broth, it adds a velvety richness without the heaviness of heavy cream. Chili pepper and hot sauce bring the heat that balances all that creaminess.
Each bowl gets a poached flounder fillet on the bottom with the hot chowder ladled over the top and finished with fresh mint sprigs. It’s elegant enough for company but comes together in under an hour.
Pro Tips
- Poach the flounder separately so it stays in neat pieces instead of flaking apart in the chowder.
- Beat the cream cheese until completely smooth before adding. Lumps of cream cheese won’t melt into the broth.
- Add the shrimp in the last five minutes so they stay plump and tender. Overcooked shrimp turn rubbery fast.
- Fresh mint is not optional here. That herbal brightness against the spicy, creamy broth is what makes this dish sing.
Ingredients
Directions
About 45 minutes before serving, in dutch oven heat salad oil; in it sauté garlic and onion until golden (about 10 minutes).
Add tomatoes, potatoes, chili pepper, seasoned salt, 1½ teaspoon salt, red pepper, hot sauce, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes.
Meanwhile, in 1½ cups water and ½ teasp. salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist.
Also, beat cream cheese with ¼ cup milk until very smooth.
Now stir cream-cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes.
Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates.
Spoon hot soup over fillets, garnish with mint sprigs and serve at once.
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