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Shrimp and Corn Chowder

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Ingredients Edit

Annatto oil Edit

Tangy corn salsa Edit

Directions Edit

Annatto oil Edit

  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 Edit

  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 Edit

  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.

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