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Loading...A hearty Andean-style shrimp chowder from Arequipa, this creamy Peruvian classic layers tender shrimp with potatoes, corn, rice, and crumbled queso fresco in a lightly spiced ají broth. It's the kind of soul-warming one-pot meal that brings together the coast and the highlands in every spoonful.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 11 gFat
- 4 gSaturated Fat
- 42 gCarbs
- 4 gFiber
- 7 gSugar
- 28 gProtein
- 720 mgSodium
- 780 mgPotassium
- 220 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the shrimp and base
- 1.5 lbs large shrimp, peeled and deveined (shells reserved)
- 2 tbsp vegetable oil
- 1 large red onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp ají panca paste (or ají amarillo)
- 1 tsp ground cumin
- 6 cups water
- 1 tsp salt
For the chowder
- 2 large Yukon gold potatoes, peeled and cubed (about 3 cups)
- 1 cup fresh white corn kernels (or frozen, thawed)
- 1/2 cup long-grain white rice
- 1 cup evaporated milk
- 2 large eggs, lightly beaten
- 1/2 cup queso fresco, crumbled
- 2 tbsp fresh huacatay (Peruvian black mint) or cilantro, chopped
- Lime wedges, for serving
Directions
- Make the shrimp stock: Combine the reserved shells with 6 cups water in a saucepan, bring to a simmer over medium heat, and cook for 15 minutes. Strain and reserve the flavorful liquid, discarding the shells.
- Heat the vegetable oil in a large heavy pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the garlic, ají panca paste, and cumin, cooking 1 minute until fragrant and the oil turns reddish.
- Pour in the shrimp stock and add the cubed potatoes and rice. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender and the rice is nearly cooked.
- Add the corn kernels and the raw shrimp to the pot. Simmer for 3 to 4 minutes, just until the shrimp turn pink and curl; do not overcook.
- Stir in the evaporated milk and season with salt to taste. Keep the heat low—do not let the chowder boil, or the milk may curdle.
- Remove the pot from the heat. Slowly drizzle the beaten eggs into the chowder in a thin stream while stirring gently with a fork, creating delicate ribbons throughout the soup.
- Ladle the chowder into warm bowls and top each portion with crumbled queso fresco and a generous sprinkle of fresh huacatay. Serve immediately with lime wedges on the side.
Cook’s Notes
- Never let the chowder boil after adding the evaporated milk or eggs—gentle heat keeps the texture silky and prevents curdling.
- If you can't find huacatay, substitute with a 50/50 blend of fresh cilantro and spearmint for a similar herbal brightness.
- For a deeper flavor, toast the ají panca paste in the oil for an extra 30 seconds before adding liquid, but watch carefully to prevent burning.
- Fresh corn cut from the cob is traditional in Peru and adds a sweeter, more authentic flavor than frozen.
- Serve with crusty French bread or boiled yuca to soak up the rich broth, and a small bowl of lime wedges for brightness.
