Peruvian Seafood Chowder (Chupe de Mariscos)
Chupe de mariscos Say it: CHOO-peh deh mah-REES-kohs
Chupe de mariscos is Peru’s coastal seafood chowder, a thick, warming soup sold in seaside taverns and family kitchens. It combines mixed seafood with potatoes, corn, peas, tomatoes and ají amarillo in a savory broth enriched with evaporated milk and queso fresco. Eggs poached in the soup make it a meal in a bowl. The result is gently spicy, creamy and briny, with tender seafood and soft potatoes, often finished with cilantro and lime.
Peruvian Seafood Chowder (Chupe de Mariscos)
Chupe de mariscos
Pronounced CHOO-peh deh mah-REES-kohs
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains fish, shellfish, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Soup base
Vegetables and seafood
Method
Heat the oil in a large heavy pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.
Add the garlic, ají amarillo paste, cumin, salt and pepper. Cook, stirring, until fragrant and the paste darkens slightly, 1 to 2 minutes.
Stir in the tomatoes and cook until they break down and the mixture thickens, about 5 minutes.
Pour in the stock and add the potatoes. Bring to a gentle boil, then lower the heat and simmer until the potatoes are almost tender, 12 to 15 minutes.
Add the corn and peas and simmer for 5 minutes more, until the potatoes are tender and the peas are bright green.
Stir in the mixed seafood and simmer gently until the shrimp turn pink and the squid is just opaque, 3 to 4 minutes; do not overcook.
Reduce the heat to low and stir in the evaporated milk and queso fresco. Simmer gently for 2 minutes until the cheese melts, then taste and adjust salt.
Make four shallow wells in the soup and crack one egg into each. Cover and poach until the whites are set and the yolks are still soft, 3 to 4 minutes.
Turn off the heat, scatter the cilantro over the top and add the lime juice. Ladle into deep bowls, taking care to keep each egg intact.
Regional variant: Arequipa-Style Shrimp Chowder (Chupe de Camarones)
Replace the mixed seafood with 1 lb (450 g) peeled river shrimp or medium shrimp and use the same broth and vegetables. Arequipa versions are often richer: stir in an extra 1/4 cup (30 g) crumbled cheese and, if you like, 1/2 cup (100 g) cooked white rice to thicken before poaching the eggs. Cook the shrimp just until pink, then proceed as directed.
Cook's notes
- Keep the soup at a gentle simmer after adding the milk and cheese; a hard boil can make it grainy.
- If ají amarillo paste is hard to find, blend 1 small orange bell pepper with 1/2 teaspoon hot paprika and a splash of water.
- Cook the seafood only until just done—it will continue to firm up in the hot broth.
Serve with
Steamed white rice, crusty bread, lime wedges and a cold chicha morada or beer.
Make ahead and storage
Cool, cover and refrigerate for up to 2 days; reheat gently on the stove, adding a splash of stock or water. Poached eggs are best fresh, so add them when reheating if possible.
