Chupe with Shrimp

For "Chupe with Shrimp," cut the shrimp, corn, egg, and potatoes into convenient pieces.

In a pot, heat the fat or a small amount of liquid and sauté the aromatic ingredients for 3–5 minutes.

Add the shrimp, corn, egg, and potatoes, then pour in the milk and broth.

Bring to a boil, reduce the heat, and cook until the densest ingredients are tender.

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

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