Chupes are the Peruvian equivalent (more or less) of what we think of as bisques. They are smooth, rich, and elegant. This is the blueprint for all chupes, whether the ingredient is shrimp, as it is here, or tender, bright green, fresh fava beans (a Peruvian favorite!), or even the everyday potato.
Ingredients
- ¼ cup olive oil
- 1 large yellow onion, cut into ¼-inch dice (about 1¾ cups)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 large ripe plum tomatoes (about 12 ounces), peeled, seeded, and cut into ¼-inch dice
- One 48-ounce can (or six 8-ounce bottles) clam juice
- One 12-ounce can evaporated milk
- Kosher or fine sea salt and freshly ground pepper
- 3 carrots, peeled and cut into ¼-inch rounds (about 2 cups)
- 2 ears corn, shucked and cut into 1-inch rounds
- ¼ cup long-grain white rice
- 2 pounds large shrimp (under 15 per pound), peeled and deveined
- 1 cup shelled fresh or frozen peas
How to Make It
- Heat the olive oil in a 4-quart Dutch oven or heavy casserole over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened but not browned, about 4 minutes. Add the flour, reduce the heat to low, and cook, stirring, until smooth and bubbling. Add the tomatoes and stir for a minute. Pour in the clam juice and evaporated milk and bring to a boil, stirring often, paying special attention to the corners of the pan, where the soup might stick or scorch. Season lightly with salt and pepper.
- Adjust the heat so the liquid is simmering and add the carrots, corn, and rice. Simmer until the rice is very tender, about 20 minutes. The soup can be prepared to this point and kept at room temperature for up to an hour; return to a simmer before proceeding.
- Stir the shrimp and peas into the soup and simmer until the shrimp are cooked through, about 4 minutes. Season with salt and pepper to taste and ladle into large warm bowls.