Chupe de Camarones

Soups are an important part of the home cuisine of Peru not only because they use the freshest ingredients available in the region, but also because large pots of soup are an economical way to feed large families. This shrimp soup, known as Chupe de Camarones or Chiclayo hails from the western coast of Peru in the city of Lima is kind of a chowder variant.

Typically when we think of chowder, we think of creamy New England seafood chowder. And, sometimes, tomato-based Manhattan chowder. Here the Chupe de Camarones was a popular winter soup that was developed by the Inca, an indigenous South American population.

As you look to prepare this Peru’s version of Chupe de Camarones, it’s crucial to understand that the food comes in many variations and that you can add or remove any of the ingredients to your liking.

Traditionally, most versions of Chupe de Camarones included crayfish. However, over the years, shrimp has become the main seafood ingredient used in most chupes. Traditionally, the Chupe de Camarones uses rocoto chilies to elevate the taste. But you can also use habanero pepper if you fancy your soup piping hot. This dish can act as a starter or as the main meal, depending on how it’s prepared.

For Chupe de Camarones to become the main meal, it’s advisable to include ingredients like corn and potatoes that can be eaten as you enjoy the thick, well-developed soup.