Nuestro Chupe Recipe

sauté aromatics and vegetables

In a large pot over medium heat, warm the olive oil and butter until foam subsides. Add the diced onion and sauté 4–5 minutes until translucent. Stir in the minced garlic, diced carrots, cumin and paprika and cook 1–2 minutes until fragrant.

add liquids and quinoa

Pour in the stock and water and bring to a gentle simmer. Add the rinsed quinoa and frozen or fresh peas. Reduce heat to low, cover partially, and simmer 12–15 minutes until carrots are tender and quinoa is cooked through (quinoa will become translucent and develop tiny rings).

finish the chowder base

Stir in the heavy cream. If you prefer a slightly thicker chowder, whisk the cornstarch into 1 tablespoon cold water to make a slurry and stir it into the simmering chowder. Simmer 2–3 more minutes to incorporate. Taste and adjust salt and pepper.

While the base simmers, make the huacatay mix: in a small food processor or blender combine huacatay leaves (or cilantro/basil substitute), lime juice, ají amarillo paste (if using), 1 tsp salt and 1/2 tsp black pepper. Pulse until finely chopped and slightly saucy. Set aside 2–3 tablespoons of this mixture for garnish.

Stir the remaining huacatay purée into the chowder base and simmer 1 minute more to meld flavors. This will give the chowder a distinctive herbaceous Peruvian note.

season shrimp

Pat shrimp dry and toss with 1/2 tsp salt and a pinch of black pepper. If you want extra color, toss with a little paprika.

cook shrimp

Increase chowder heat to medium-low so it is gently steaming (not a rolling boil). Add the shrimp to the pot and poach 2–3 minutes, stirring gently, until shrimp are opaque and just cooked through. Remove pot from heat to avoid overcooking shrimp.

prepare eggs

In a nonstick skillet over medium heat, add vegetable oil and crack in the eggs. Cook sunny-side-up until whites are set but yolks still runny, about 2–3 minutes; season with a pinch of salt. You can cover the pan briefly for more set whites if desired.

assemble protein

Ladle chowder into warmed bowls, distributing shrimp and quinoa/veggies evenly. Top each bowl with one sunny-side-up egg and sprinkle the crumbled white cheese over the surface.

Finish each bowl with a spoonful of the reserved huacatay purée for fresh color and aroma. Add additional salt and freshly ground black pepper to taste.

Garnish with lime wedges on the side and extra crumbled white cheese if desired. Serve immediately so the egg yolk mixes into the warm chowder.