Homemade Chupe de Camarones (Peruvian Shrimp Chowder)

Chupe de camarones is Peru's iconic shrimp chowder, where sweet shrimp, creamy potatoes, and aji amarillo come together in one deeply comforting bowl. The broth is rich without feeling heavy, balancing gentle heat, savory seafood, and fresh herbs with layers of silky and hearty textures. It's rustic home cooking that celebrates Peru's diverse culinary traditions and tastes even better with crusty bread or a crisp green salad. This soup is hearty enough to be your full meal, but a mustard greens salad and sorrel drink are good pairings.

Beats and Eats (music to pair with shrimp chowder)

Aurra's "Make Up Your Mind" glides with warm harmonies and silky grooves that mirror the creamy broth, while its subtle rhythmic pulse reflects the steady layering of potatoes, shrimp, corn, and aji amarillo. As the song patiently builds toward its chorus, the soup develops the same way; each ingredient finding its place until every spoonful lands with soulful richness and comforting depth.

Key Ingredient Notes

Aji amarillo paste is the defining flavor of this Peruvian shrimp soup, contributing fruity heat rather than overwhelming spice. Look for it at Latin American grocery stores or online. If you can't find it, blend yellow bell pepper with a small amount of habanero or use a mild yellow chili paste as a substitute. I actually use chipotle adobo sauce as it's all that I had on hand.

Queso fresco is traditional, but feta (rinsed to reduce saltiness) provide similar creamy richness. I skipped dairy/cream altogether and just relied on potatoes for the thick and creamy consistency I was looking for.

How to make Peruvian shrimp chowder

step 1:

If making your own stock bring the shrimp shells and tails to a simmer in a pot of water with celery, onions, garlic, carrots, bay leaves, salt, and pepper.

step 2:

Saute onions and garlic in a pot on medium heat 3-4 minutes. During the last minute add half the spices and the chili paste.

step 3:

Continue cooking and add potatoes, shrimp stock, remaining spices, and oregano sprigs to the pot. Bring to a simmer and cook 10-15 minutes. Potatoes should be tender. Cook longer if not

step 4:

Season the shrimp to your liking and saute quickly, 2-3 minutes.

Step 5:

Add shrimp to the stew pot with the potato mixture. Mix in parsley.

Shrimp Soup Cooking Tips and consideration

• Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup's flavors.
• Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
• Customize the vegetable ingredients to your liking. 
• I skipped the dairy in this recipe but you can use heavy cream or evaporated milk for a more creamy consistency.
• Yukon Gold potatoes hold their shape while helping thicken the soup naturally.
• Fresh shrimp produce the best flavor, but quality frozen shrimp work well when thawed properly. If available, shell-on shrimp are worth buying because the shells create an exceptional homemade seafood stock.

Make This Recipe

This chupe de camarones recipe is the perfect way to show off your culinary skills and impress your dinner guests. Shrimp and potatoes come together in a creamy soup that is both comforting and delicious.

Even better, this dish can be made in under an hour, so you won't have to spend all night in the kitchen. So what are you waiting for? Get cooking!

If you make a pot of this shrimp stew or any other recipe from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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