Chupe de Camarones (Peruvian Prawn Chowder)

A Peruvian chupe sits somewhere between a seafood soup and a hearty chowder, with prawns, potatoes and sweetcorn in a savoury, lightly creamy broth. In this version, red onion, garlic and ají amarillo paste give the base its gentle warmth and distinctive yellow chilli depth, while fish stock keeps the flavour firmly seafood-led. The potatoes make it substantial enough for dinner, the corn adds sweetness, and the prawns are cooked briefly so they stay tender. Evaporated milk rounds out the broth without making it heavy, with fresh coriander added at the end for brightness.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Peruvian seafood chowder
Spice level Medium
Cooking style One-pot cooking • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Layered savoury base: Softened red onion, garlic and ají amarillo paste create a rounded foundation before the stock, potatoes and corn are added.
  • Creamy but not heavy: Evaporated milk enriches the broth while keeping the chowder lighter than a cream-based soup.
  • Built in one pot: The vegetables, broth and prawns cook in stages in the same pot, making the method straightforward and keeping the flavours together.

Get the most out of this recipe

Adjust the heat

  • For a milder broth: Use less ají amarillo paste and let the sweetness of the corn and evaporated milk soften the chilli warmth.
  • For more heat: Add extra ají amarillo paste gradually, tasting as the broth simmers so the chilli remains balanced rather than harsh.

Ingredient notes

  • Ají amarillo paste: Ají amarillo is central to the dish’s colour and rounded chilli flavour, bringing fruitiness as well as heat.
  • Use raw prawns where possible: Raw prawns give the best texture because they cook directly in the hot broth and turn tender as soon as they become opaque.
  • Potatoes should hold their shape: Cut the potato into even bite-size pieces and keep the simmer gentle so the chowder stays chunky rather than breaking down.

Common mistakes

  • Overcooking the prawns: Add the prawns only at the end and cook just until pink and opaque; longer cooking can make them firm and rubbery.
  • Boiling after adding milk: Keep the heat gentle once the evaporated milk is stirred in so the broth stays smooth and does not catch on the base of the pot.
  • Simmering too aggressively: A hard boil can cloud the broth and damage the potatoes, so keep the liquid at a steady, gentle simmer.

Make-ahead tips

  • Make the base ahead: The onion, chilli, stock, potato and corn base can be prepared ahead; add the evaporated milk and prawns when reheating to serve.
  • Reheat gently: Warm leftovers slowly in a saucepan, stirring often, and avoid boiling so the prawns stay tender and the broth remains smooth.
  • Best served fresh: Because prawns can toughen after reheating, the chowder has the best texture when served soon after cooking.

Equipment you'll need

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Ingredients
Instructions
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  1. Heat the sunflower oil in a large pot over medium heat. Finely chop the red onion and cook with a pinch of the fine sea salt for 6 to 8 minutes, stirring, until soft and translucent.
  2. Crush the garlic and cook for 30 seconds until fragrant. Stir in the aji amarillo paste and cook for 1 minute to toast it lightly.
  3. Pour in the fish stock and bring to a gentle simmer. Peel the Idaho potato, cut into bite-size pieces, then add to the pot and simmer for 10 minutes.
  4. Add the sweet corn kernels and continue simmering for 8 to 10 minutes, until the potatoes are tender. Keep the heat gentle so the broth stays clear and the potatoes hold their shape.
  5. Stir in the evaporated milk and return to a gentle simmer without boiling hard. Add the king prawns and cook for 2 to 4 minutes, just until pink and opaque.
  6. Season with the remaining fine sea salt and the black pepper. Roughly chop the fresh coriander, stir most through the soup, and ladle into bowls with the rest scattered on top.

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Recipe notes

Tips

  • Keep the soup at a gentle simmer after adding the evaporated milk so it stays smooth and does not catch on the base of the pot.
  • If your king prawns are already cooked, add them at the very end and warm through for 1 minute so they stay tender.
  • Seafood should be cooked until piping hot; if serving vulnerable groups, avoid undercooking the prawns.

Substitutions

  • Replace sunflower oil with olive oil for a fruitier base.
  • Replace fish stock with vegetable stock for a milder, sweeter broth.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, cover and refrigerate. Reheat gently in a saucepan over low heat until piping hot, stirring often; avoid boiling to keep the prawns tender and the evaporated milk smooth.

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Recipe overview

  • Servings: 4 bowls
  • Total time: 50min (35min active)
  • Difficulty: Medium
  • Cuisine: Latin American
  • Allergens:
    Fish
One pot
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Equipment you'll need

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Black pepper

1 cup ≈ 110.4 g
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Evaporated milk

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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1 cup ≈ 240 ml
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