Kris: I wonder if you're talking about CHUPE, the national chowder of Peru. If so, this recipe is delicious and easy:

1/2 lb fresh shrimp
3 pints water
salt and pepper
1 stalk celery, peeled and chopped fine
1 green pepper, chopped fine
2 onions, chopped fine
1 bay leaf
pinch allspice
1 Tbl rice
2cups milk
chopped parsley

Boil shrimp in water about 6 1/2 minutes. Strain and keep liquor. Shell the shrimp, return them to the strained liquor and season. Simmer vegetables and spices separately in 1 cup water for five minutes. Add rice. Boil 15 minutes, adding milk 2 minutes before removing from heat. Sprinkle a little chopped parsley in each bowl.

This chowder is also made with any whitefish or shrimp and whitefish together and, instead of rice, it is sometimes thickened with grated Parmesan cheese or any aged hard cheese. Chupe is delicate but very tasty, and to make it richer, a lightly poached egg is dropped into each bowl to be stirred in by the soup eater himself.

Enjoy.