Chupe de Camarones

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 7

Stay focused. Keep the screen awake while cooking.

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Ingredients quick view

1 lb large shrimp, peeled and deveined

2 cups fish or chicken stock

1 medium onion, diced

2 cloves garlic, minced

2 medium ripe tomatoes, diced

2 medium potatoes, peeled and cubed

1 cup milk

1/2 cup corn kernels (fresh or frozen)

1/2 teaspoon paprika

1/2 teaspoon cumin

Salt to taste

Pepper to taste

1/4 cup fresh cilantro, chopped

1 tablespoon vegetable oil

Fresh shrimp is always best for this recipe; frozen can be used, but make sure to thaw them properly.

For an extra layer of flavor, let the shrimp marinate in a little garlic and salt for 10-15 minutes before adding them to the chowder.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.