Shrimp and Corn Chowder

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

1. In a small saucepan, combine corn oil and annatto seeds and bring to a simmer over low heat.
2. Remove from the heat, cover and let cool.
3. Strain the annatto-infused oil into a jar.
4. Makes 1 cup.

Tangy corn salsa

1. In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen.
2. Drain and let cool; pat dry.
3. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice.
4. Season with salt and pepper and let stand at least 1 hour before serving.
5. Makes about 1½ cups.

Chowder

1. 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.
2. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
3. In a food processor, puree the corn with the milk.
4. Pour the purée through a coarse strainer, pressing on the solids to extract as much liquid as possible.
5. Heat the annatto oil in a large sauce-pan or enameled cast-iron casserole.
6. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes.
7. Stir in the tomatoes and cook for 2 minutes longer.
8. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil.
9. Simmer over moderately low heat until very flavorful, about 20 minutes.
10. Pour the soup through a coarse strainer.
11. Working in batches, puree the vegetables in a blender.
12. Return the puree and the strained broth to the saucepan and bring to a simmer.
13. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes.
14. Season with salt and serve in warmed soup plates or bowls with the tangy corn salsa.