Chupe Base (Peruvian Shrimp Chowder Base)

A creamy base combining fondo de pescado or shrimp stock with evaporated milk, potato, and ají amarillo, forming the foundation of chupe, a hearty Peruvian coastal chowder.

Flavor Profile

Rich and creamy with a moderate ají amarillo warmth, heartier than the lighter fondo de pescado it's often built from.

Culinary Uses

Base and finished form of chupe de camarones, traditionally including shrimp, egg, cheese, and rice or potato.

Regional Variations

Regional coastal variation exists in whether rice or potato dominates the chowder's starch component; some versions add a poached egg directly into the finished bowl.

Storage

Refrigerate 2–3 days given the dairy and shellfish content; not well suited to freezing given the dairy base's tendency to separate.

Contains shellfish and dairy — flag for allergen purposes.