Chupe de Camarones

Method

Heat olive oil in a large pot and sauté the onions, garlic, and chilli peppers until softened, approximately 3 minutes. Add the diced tomatoes and cook for another 2 minutes, then pour in the fish stock and bring to a boil. Add the cubed potatoes and simmer for 10 minutes until they begin to soften. Add the prawns and corn kernels, then season with salt, pepper, and cumin, cooking for 5 minutes until the prawns are pink. In a separate bowl, whisk together the eggs, cream, and milk, then slowly pour this mixture into the soup whilst stirring gently to prevent curdling; simmer for 2-3 minutes without boiling. Finish with fresh coriander and adjust seasoning before serving in warm bowls.