Chilean Chupe de Mariscos - Mixed Seafood Recipe

Ever dreamt of bringing a taste of coastal Chile right into your kitchen? Get ready to discover authentic Chilean Chupe de Mariscos, a dish that’s pure comfort in a casserole! Imagine a rich, creamy, and savory mixed seafood recipe baked until golden brown and bubbly, topped with a luscious layer of cheese. This isn't just any seafood dish; it's a culinary hug, blending tender crab meat, succulent shrimps with sauce, sweet corn, and a cheesy gratinéed crust that will have everyone asking for seconds.
You’ll absolutely love this recipe for mixed seafood because it’s:
Cozy & Restaurant-Quality: Enjoy a truly special Chilean comfort food experience without leaving home.
US-Friendly Ingredients: We've made it easy to find everything you need at your local grocery store, from frozen seafood mix to Monterey Jack cheese.
Perfect for Any Occasion: Whether it's a romantic date night, a holiday gathering, or just impressing fellow sea food lovers, this chupe delivers.
What makes this version "authentically Chilean" while being super friendly for US home cooks? We're talking about that signature bread-thickened base, a hint of smokiness (thanks to smoked paprika or merkén), and the satisfying joy of it being baked, often in charming individual dishes. It’s important to note that while there are delicious Peruvian chowder-style chupes out there, our recipe is specifically for the hearty, baked Chilean style, complete with that irresistible cheesy topping. Get ready to elevate your cooking sea food game!

Ingredients

• For the Seafood:
• 1 lb (about 450g) large shrimp, peeled and deveined (fresh or frozen, thawed)
• 8 oz (about 225g) lump crab meat, fresh or canned (picked over for shells)
• 1 (10 oz / 280g) can chopped clams, drained (reserve juice), or 8 oz frozen mixed seafood mix (thawed, patted dry)
• For the Creamy Bread & Corn Base:
• 4 slices white sandwich bread, crusts removed, torn into small pieces (or 1/2 cup panko breadcrumbs)
• 1 cup whole milk, warm (plus more if needed)
• 1 cup canned, frozen, or leftover cooked corn kernels, drained well
• 1 cup seafood stock (or clam juice, or chicken broth)
• 1/2 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour (optional, for extra thickness)
• For the Aromatics & Flavor:
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 red or yellow bell pepper, finely diced (optional)
• 1 tsp smoked paprika (plus more for garnish)
• Pinch of cayenne pepper or chipotle powder (optional, to mimic merkén)
• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), or extra seafood stock/lemon juice
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley or cilantro, chopped (for garnish)
• For the Cheesy Topping:
• 1 cup Monterey Jack cheese, shredded (or Havarti, Muenster, fontina)
• 1/4 cup Parmesan cheese, grated
• 1 tbsp breadcrumbs (optional, for extra crisp)
• Equipment Notes:
  Heavy saucepan or Dutch oven
  Individual oven-safe bowls (cazuelas) or 1 medium baking dish (about 8x8 or 9-inch round)
  Broiler-safe rack position

Directions

1. Prep the Seafood: If using frozen seafood, thaw it completely in the refrigerator overnight or under cold running water. Once thawed, pat all the seafood very dry with paper towels to prevent a watery casserole. Carefully pick through the lump crab meat to remove any tiny shell fragments. If using a frozen mix, separate quick-cooking items like shrimp from tougher ones if necessary. Optional: Reserve shrimp shells for a quick stock.
2. Make a Quick Seafood Stock (Optional but Recommended): In a small saucepan, combine any reserved shrimp shells (or extra clam juice) with 2 cups of water, a few onion trimmings, and a sprig of parsley. Bring to a simmer and cook for 15-20 minutes. Strain, discarding solids, and reduce slightly to about 1 cup of flavorful stock. If short on time, use low-sodium seafood broth, clam juice, or even chicken broth.
3. Soak the Bread & Corn: In a medium bowl, tear the white bread into small pieces (or use panko). Pour the warm milk over the bread and add the drained corn kernels. Let this mixture stand for 5-10 minutes until the bread is completely soft. Mash lightly with a fork until there are no dry chunks, forming a thick, porridge-like consistency that slowly falls off a spoon. This is your essential creamy base!
4. Cook the Aromatic Base: Heat the butter and olive oil in a heavy saucepan or Dutch oven over medium heat. Add the diced onion (and optional bell pepper) and sauté gently until translucent and softened, about 5-7 minutes. Be careful not to brown them. Stir in the minced garlic and smoked paprika (and optional cayenne/chipotle); cook for just 1 minute until fragrant, toasting the spices.
5. Deglaze & Build the Creamy Sauce: Pour in the white wine (or broth/lemon juice) to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is mostly reduced, about 2-3 minutes. If using, sprinkle in the flour and cook, stirring constantly, for 1 minute to remove any raw flour taste. Slowly whisk in the seafood stock and heavy cream (or half-and-half). Bring the mixture to a gentle simmer, stirring occasionally, until it thickens to a consistency that coats the back of a spoon, similar to a thick chowder.
6. Combine Sauce, Bread-Corn Mix & Seafood: Take the saucepan off the heat. Stir in the soaked bread-and-corn mixture. If the sauce seems too thick, add a little more warm milk or stock until it’s thick but spoonable—definitely not soup-like. Gently fold in the prepared shrimp, crab meat, and drained clams (or mixed seafood). The residual heat of the sauce will start to cook the seafood gently. Season generously with salt and freshly ground black pepper, and add more smoked paprika/merkén to taste if desired.
7. Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease individual oven-safe bowls (cazuelas) or one medium baking dish. Divide the seafood mixture evenly among the dishes, ensuring each portion gets a good mix of crab, shrimp, and clams. Top each with a generous layer of shredded Monterey Jack cheese, a sprinkle of Parmesan, and a touch of breadcrumbs for extra crunch.
8. Bake & Broil: Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and bubbly. For a golden-brown, crispy crust, finish under the broiler for 2-4 minutes. Keep a close eye on it to prevent burning! The chupe is done when the seafood is just cooked through (shrimp will be pink and opaque, curled into a loose “C”), the center is piping hot, and the top is beautifully browned.
9. Rest & Serve: Let the Chupe de Mariscos rest for 5-10 minutes after baking. This allows it to set slightly and prevents burned tongues! Garnish with fresh chopped parsley or cilantro, and serve with lemon wedges and plenty of crusty bread for dipping. A simple green salad or some steamed veggies make a perfect side.