Chupe de Camarones

• 500 grams shrimp
• 1 liter fish broth
• 2 cups corn
• 1 cup potatoes
• 1 cup milk
• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic

Method

1. 1

   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the minced garlic and continue to sauté for an additional minute until fragrant.

3. 3

   Stir in the diced potatoes and corn, cooking for about 5 minutes.

4. 4

   Pour in the fish broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15 minutes.

5. 5

   Add the shrimp and cook until they turn pink and opaque, approximately 5 minutes.

6. 6

   Stir in the milk and simmer for another 2 minutes, then season with salt and pepper to taste.

7. 7

   Serve hot, garnished with fresh herbs if desired.