To begin, separate shrimp heads and shells from the meat. Place shells and heads in a large pot with 1.5 litres of water. Simmer for 20 minutes, then strain and reserve the liquid. Move on to sautéing the base.

In a large soup pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and golden. Stir in aji panca paste, paprika, cumin, salt, and pepper. Cook until the paste thickens and turns aromatic. Transition to combining with stock.

Pour the strained shrimp stock into the sautéed spice mixture. Stir well to combine. Bring to a simmer and allow the flavours to meld for 5 minutes. Proceed to add starches and vegetables.

Stir in rice, diced potatoes, and corn segments. Simmer for 15 minutes until the potatoes are tender and the rice is nearly cooked. Prepare to add peas and herbs.

Add the peas, fresh mint (if using), and half of the coriander. Simmer for another 5 minutes. Taste and adjust seasoning as needed. Prepare the milk mixture next.

Pour in the evaporated milk and stir gently. Bring the soup back to a low simmer without boiling. The milk enriches the broth and adds creaminess. Proceed to add shrimp and cheese.

Add the cleaned shrimp and cubed queso fresco. Simmer gently for 5 minutes or until shrimp are pink and cooked through. Avoid overcooking to keep shrimp tender. Move to the eggs.

Crack each egg directly into the soup, spacing them apart. Cover the pot and simmer gently until the eggs are poached with set whites and soft yolks, around 3–4 minutes. Finish with final garnishes.

Ladle the chowder into bowls, ensuring each portion includes a poached egg, shrimp, and cheese. Sprinkle with remaining coriander. Serve hot with crusty bread or toasted corn kernels for added crunch.