Chupe de Camarones

For Chupe de Camarones, cut shrimp, corn, eggs and potatoes into convenient pieces.

In a pot, warm a little fat or liquid and gently cook aromatics for 3-5 minutes.

Add shrimp, corn, eggs and potatoes and pour in milk and broth.

Bring to a boil, reduce the heat, and cook until the firmest components are tender.

At the end, stir in queso fresco, milk and broth, then season with salt and pepper.

Serve the soup at the right temperature: hot for hearty soups or well chilled for cold soups.