Chupe de camarones is a spicy chowder with vegetables and shrimps served widely along South America's Pacific coast from Chile to Peru. But when I decided to prepare a thick soup including shrimps I didn't know these details. Shrimps are on our table at least 2-3 times a month in many variations - saganaki, fried with Chorizo, on a pizza or with pasta. But I've never tryed to prepare shrimp soup or chowder before. Before starting my search on the Internet I tried to imagine my expectations from this soup. I want it to be spicy, so hot peppers as an ingredient are a must. Garlic is a good partner of shrimps, so I put it in the list. Cream to thicken the soup and provide a buttery aroma. Cheese which will add saltiness and will enhance the whole taste of the chowder. What else? Had no idea. So I spent more than an hour searching here and there on the Internet for my inspirational source and I saw many recipes. Then I saw this recipe and I immediately knew, this was what I was looking for.