Chupe de Camarones

River shrimp are simmered into a creamy chowder with potato, corn, rice, milk and a poached egg, tinted gold with aji panca. It is the great soup of Arequipa.

Chupe de Camarones originates in the Andean city of Arequipa, Peru, where it has been a beloved dish since the colonial era. Its creamy, shrimp-based chowder reflects a fusion of Indigenous ingredients—potatoes, corn, and aji peppers—with Spanish-introduced dairy, eggs, and rice. The soup is traditionally prepared with river shrimp from the region's rivers, though coastal variations sometimes substitute seafood. It remains a cornerstone of Arequipeño cuisine, often served during festive occasions and family gatherings.

Regional variations of chupe de camarones exist across Peru, with some versions incorporating additional vegetables like peas or carrots, or using evaporated milk for a richer texture. In Arequipa, the dish is considered a source of local pride and is frequently featured in culinary festivals. Its cultural significance lies in representing the Andean tradition of hearty, one-pot meals that sustain communities, while also showcasing the fusion of indigenous and Spanish culinary practices. The exact history of chupe de camarones is debated, but it is widely recognized as a symbol of Arequipa's gastronomic heritage.