Chupe, a richly textured soup or stew, is popular in South American cuisine. In Peru especially, the dish is used to bring out the flavors of the Andes and the sea. Many different meats might be used in the recipe – in fact, some Peruvian cities assign a different preparation to each day of the week. During this chilly winter, legacy Executive Chef Chris Cramer of the Sonesta Coconut Grove Miami wanted to share his warm, spicy version – a great antidote to cold winter winds.
For helpful hints, be sure to check out his “Food Notes” following the recipe.
Chupe de Camarones
(Peruvian style Shrimp Chowder)
Yield: 15 portions of 8 oz. each
¼ cup olive oil
1 ea. onion, small dice
½ lb. aji amarillo paste
1 tbsp garlic, chopped
3 ea. tomato concasse, chopped
2 ½ oz. aji panca paste
4 oz. shrimp base
1 cup white wine
½ gal water
20 oz. yukon gold potato, medium diced
20 oz. carrots, medium dice
½ lb. choclo (Peruvian corn)
12 oz. queso fresco, cubed
2 tbsp huacatay
¼ cup oregano, chopped
2 cups heavy cream
20 oz. shrimp 71/90
Green peas, as needed to order
Cooked basmati rice, as needed to order
1 ea baguette slice, grilled
Cilantro oil, for garnish
Micro greens, for garnish
- Over medium heat, sauté the onions in olive oil then add the aji amarillo paste, let cook for two minutes.
- Add the garlic, tomato, aji panca and shrimp base and cook for 10-15 minutes.
- Add the white wine and water and bring to a boil.
- Add the potatoes and carrots and cook until tender (about 10 minutes), then add the choclo and cook for another 10 minutes.
- Next add the queso, huacatay, oregano, heavy cream and shrimp and simmer for 5 minutes. Add green peas and rice and bring to a quick boil.
- Cut baguette on the bias, brush with cilantro oil and grill. Place soup in bowl, garnish with micro greens and serve.
Chef’s Food Note
This is a slightly spicy traditional Peruvian style soup. The specialty ingredients can be found in any Peruvian market in the United States and most wide-ranging Latin markets. Chef Cramer has modified this recipe slightly to make it as easy as possible simply by eliminating the need to puree peppers and by substituting shrimp base for stock. Here are some hints to help you load your shopping basket and enjoy this traditional soup at its most authentic:
- Huacatay. This black mint is usually sold frozen in 1 lb. bags.
- Aji Amarillo paste is typically sold in 8 oz. jars.
- Choclo is a giant fresh frozen corn, usually sold in 1 lb. bags.
- Aji Panca is usually available in an 8 oz. glass jar.
- Queso Fresco is a fresh white cheese.