Chupe de Camarones (Peruvian Prawn Chowder)
A rich, golden prawn chowder with potatoes, sweetcorn, rice and a poached egg. Warming and special enough for guests.
- Time1 hr
- LevelMedium
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the prawns, keeping the heads and shells. Put the shells in a pan with the water and simmer for 15 minutes. Strain, discarding the shells, and keep the stock.
15 min - 2
In a large pan heat the oil and fry the onion for 6 minutes until soft. Stir in the garlic, aji amarillo paste, tomato purée and oregano and cook for 3 minutes.
9 min - 3
Pour in the prawn stock, add the potatoes, rice and salt and simmer for 15 minutes until the potatoes are tender.
15 min - 4
Add the sweetcorn, peas and evaporated milk and simmer for 3 minutes. Stir in the peeled prawns and cook for 2 minutes until pink.
5 min - 5
Crack the eggs gently onto the surface, one in each quarter. Cover and cook on a low heat for 3 to 4 minutes until the whites are set but the yolks are soft.
4 min - 6
Ladle into deep bowls with an egg in each. Top with feta and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.