Chupe descends from Andean and colonial-era stews, with the word rooted in the Quechua chupi meaning broth or soup. Along Chile's long coastline cooks adapted it to the abundance of shellfish, baking it in clay pots until golden, and it became a beloved restaurant and home classic across the country.
Spoon through the golden crust into a velvety, briny chowder studded with plump shellfish and bound by gentle cheese. Every bite tastes of cream, sea and warmth.
Milk-soaked bread acts as a starch thickener that emulsifies the broth into a creamy body, while baking concentrates flavor and browns the cheese top.
Variations
chupe de jaiba with crab, chupe de locos with Chilean abalone (locos), chupe de guatitas with tripe, sometimes enriched with rice
On the Palate
Where Chupe de Mariscos sits in the Chilean flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 25 min
- 18 min
Soak crustless white bread in warm milk until soft, then mash into a smooth paste.
Watch outSoak the bread in warm milk until fully soft, then mash it smooth — this paste is the thickener that pulls the whole thing into a creamy body.
- 26 min
Saute chopped onion and garlic in butter until translucent and fragrant.
- 34 min
Add paprika and a splash of white wine, then stir in the bread-and-milk paste.
- 45 min
Fold in cleaned mixed shellfish such as shrimp, mussels and clams.
Watch outFold the shellfish in and cook only until just done — shrimp and clams turn rubbery fast, and they'll firm up more in the oven.
- 58 min
Season with salt, pepper and a little nutmeg, simmering until thickened.
- 65 min
Spoon the mixture into individual clay pots or ramekins and top with grated cheese.
- 712 min
Bake in a hot oven until the tops are golden and bubbling.
Watch outBake until the cheese top is golden and bubbling — that browned crust over the creamy base is the whole point of the dish.
- 81 min
Serve immediately, straight from the oven in the hot pots.
