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.
