Shrimp and Corn Chowder

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== Ingredients ==
* 1 lb medium shrimp, shelled and deveined
* 6 garlic cloves, minced
* 2 scallions, minced
* 2 tablespoons fresh lime juice
* salt
* 2 cups fresh corn kernels or thawed frozen corn kernels
* 2 cups whole milk
* 2 tablespoons annatto oil (recipe and directions below)
* 1 large red onion, finely chopped
* 1 red bell pepper, finely chopped
* 1 teaspoon ground cumin
* 3 plum tomatoes, peeled seeded and finely chopped
* 6 cups fish stock or chicken stock or low sodium chicken broth
* cilantro leaves
* ¼ teaspoon cayenne pepper
=== Annatto oil ===
* 1 cup corn oil
* ¼ cup annatto seeds
=== Tangy corn salsa ===
* 1 cup fresh corn kernels or thawed frozen corn kernels
* 3 plum tomatoes, peeled seeded and finely chopped
* 2 scallions, minced
* 2 tablespoons coarsely chopped cilantro
* 2½ tablespoons fresh lime juice
* salt and freshly ground black pepper
== Directions ==
=== Annatto oil ===
# In a small saucepan, combine corn oil and annatto seeds and bring to a simmer over low heat.
# Remove from the heat, cover and let cool.
# Strain the annatto-infused oil into a jar.
# Makes 1 cup.
=== Tangy corn salsa ===
# In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen.
# Drain and let cool; pat dry.
# In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice.
# Season with salt and pepper and let stand at least 1 hour before serving.
# Makes about 1½ cups.
=== Chowder ===
# In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt.
# Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
# In a food processor, puree the corn with the milk.
# Pour the purée through a coarse strainer, pressing on the solids to extract as much liquid as possible.
# Heat the annatto oil in a large sauce-pan or enameled cast-iron casserole.
# Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes.
# Stir in the tomatoes and cook for 2 minutes longer.
# Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil.
# Simmer over moderately low heat until very flavorful, about 20 minutes.
# Pour the soup through a coarse strainer.
# Working in batches, puree the vegetables in a blender.
# Return the puree and the strained broth to the saucepan and bring to a simmer.
# Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes.
# Season with salt and serve in warmed soup plates or bowls with the tangy corn salsa.
Category:Annatto seed Recipes
Category:Chicken stock and broth Recipes
Category:Chowder Recipes
Category:Corn Recipes
Category:Corn oil Recipes
Category:Ecuadorian Meat Dishes
Category:Ecuadorian Soups
Category:Fish stock and broth Recipes
Category:Red bell pepper Recipes
Category:Shrimp Recipes