SHRIMP AND CORN CHOWDER
The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.
Provided by NcMysteryShopper
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup 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 1 1/2 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 puree 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.
Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6
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Tyler Thorp
[email protected]This chowder was delicious. I'll be making it again soon.
Slug Up
[email protected]This was a great recipe. I'll definitely be making it again.
owusu Ballack
[email protected]This chowder is so easy to make and it tastes amazing. I highly recommend it.
Payel Ahmed
[email protected]This recipe is a keeper! I'll definitely be making this chowder again.
Vincent Prosser-Ficarra
[email protected]This was the best shrimp and corn chowder I've ever had.
Nikki Nunya
[email protected]This chowder is my new favorite comfort food. It's so creamy and flavorful.
It's Julie
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved it.
Rishirajlall Pali
[email protected]This was a great recipe. The chowder was easy to make and turned out delicious.
Austin Berry
[email protected]I loved this chowder! It was creamy, flavorful, and the shrimp and corn were cooked perfectly.
Milon Roy
[email protected]This chowder was easy to make and turned out great. The flavors were delicious and the shrimp and corn were cooked perfectly.
Tolip Alam
[email protected]This was a great recipe! I made it for my family and they all loved it. The chowder was creamy and flavorful, and the shrimp and corn were cooked perfectly.
Samirah Williams
[email protected]This chowder is amazing! The flavors are so well-balanced and the shrimp and corn are cooked to perfection. I highly recommend this recipe.
Klarisa Demiraj
[email protected]I love this recipe! It's my go-to chowder recipe. It's always creamy and flavorful, and the shrimp and corn are always cooked perfectly.
Aracelis Maldonado
[email protected]This chowder is so easy to make and it's absolutely delicious. I've made it several times now and it's always a hit with my family and friends.
Md Raza Mondol
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the corn, which gave it a nice sweetness.
Tonmoy shanto
[email protected]This shrimp and corn chowder is the perfect comfort food for a cold night. It's creamy, flavorful, and packed with shrimp and corn. I followed the recipe exactly and it turned out perfectly.