Shrimp Chowder (Chupe de Camarones)

🛒 Ingredients

• Shrimp, peeled and deveined 100 g · 87 kcal
• Potatoes, diced 80 g · 62 kcal
• Fresh or frozen corn kernels 40 g · 35 kcal
• White rice, uncooked 15 g · 52 kcal
• Onion, chopped 30 g · 12 kcal
• Garlic, minced 4 g · 6 kcal
• Aji Amarillo paste 8 g · 8 kcal
• Evaporated milk 40 g · 56 kcal
• Queso Fresco, crumbled 25 g · 67 kcal
• Large egg 50 g · 70 kcal
• Vegetable broth 150 g · 7 kcal
• Olive oil 8 g · 72 kcal
• Fresh cilantro, chopped 4 g · 1 kcal
• Huacatay paste (Peruvian black mint paste) 4 g · 4 kcal

👨‍🍳 Instructions

1. Sauté the chopped onion and minced garlic in olive oil in a large pot over medium heat until softened, about 5-7 minutes.
2. Stir in the Aji Amarillo paste and Huacatay paste (if using), cooking for another 2 minutes to toast the flavors.
3. Add the diced potatoes, corn kernels, white rice, and vegetable broth; bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender and rice is cooked.
4. Stir in the evaporated milk and crumbled Queso Fresco, allowing the cheese to melt partially.
5. Add the shrimp and cook for 3-5 minutes until they are pink and opaque; avoid overcooking to keep them tender.
6. Gently crack the egg directly into the simmering soup, poaching it for about 3-4 minutes until the whites are set but the yolk is still runny.
7. Taste and adjust seasoning with salt and pepper as needed, then garnish with fresh cilantro before serving.