Chupe De Mariscos

Country Of Origin: Chile 🇨🇱

Chupe de mariscos is a beloved Chilean seafood chowder made with a variety of shellfish and fish, such as shrimp, mussels, clams, squid, and sometimes local catch of the day. The exact combination of seafood often depends on regional traditions and availability, giving the dish a sense of place and seasonality. Its base is a flavorful broth prepared from fish stock or the cooking liquid of the seafood itself.

The chowder is thickened with rice and enriched with hearty ingredients like potatoes, choclo (Andean corn), onions, garlic, tomatoes, and peas. What distinguishes chupe de mariscos from other seafood soups is the addition of dairy—evaporated or fresh milk lends a creamy texture, and some variations even melt cheese directly into the pot for extra richness.

For flavor and warmth, aji peppers—most often aji amarillo—add a golden hue and a gentle heat. Seasonings such as salt, pepper, cumin, and fresh herbs like cilantro or parsley balance the richness. In many recipes, eggs are cracked into the simmering chowder near the end, poaching delicately in the broth.

Served piping hot and topped with fresh herbs, chupe de mariscos is hearty enough to stand as a main dish. Comforting and deeply flavorful, it is a signature example of Chile’s coastal cuisine.

Our Favorite Recipe: https://www.196flavors.com/chupe-de-camarones/?srsltid=AfmBOoqlxyu1Ez4xiyBlvx3rS0s-j1d1__eK_Mah-dqvvO9QbhyeWPU2

History: It evolved from pre-Hispanic thick soups (chupes) made by the Incas, with the addition of milk and eggs from Spanish settlers after the conquest, and a base of seafood like shrimp and potatoes, flavored with Peruvian chili peppers.

There are so many other scrumptious Chilean plates, get inspired with this fantastic Chilean cookbook: https://amzn.to/46cOg4t

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