Shrimp and Corn Chowder

Ingredients: 

*Makes 4 servings

1 pound of raw jumbo shrimp, shells removed and saved
8 garlic cloves, minced
2 scallions, diced
2 TBSP lime juice
2 cups frozen corn kernels, thawed
2 1/4 cups of whole milk

1 TBSP cornstarch
2 TBSP annatto oil (recipe below)
1 red onion, diced
1 red pepper, diced
1 tsp cumin
3 plum tomatoes, peeled, and chopped (from the can is fine)
4 cups seafood stock or chicken stock
1 green (unripe) plantain, coarsely grated
2 TBSP cilantro, diced
1/2 tsp cayenne

1 TBSP Creole seasoning (like Joe's Stuff)

1 TBSP honey

salt and pepper to taste

2 TBSP butter

Corn Salsa for topping: 

1 cup frozen corn, sauteed with 1 TBSP butter and then cooled
6 grape tomatoes, diced
2 scallions, diced
2 TBSP cilantro, chopped
2 TBSP lime juice
salt and pepper to taste

Annatto Oil: 

1/4 cup annatto seeds

1 cup of canola oil

Directions: 

1. Make the oil by heating the canola oil and annatto seeds in a small saucepan. Bring to a simmer, turn off the heat and cover. Let sit for at least 30 minutes. Drain the annatto seeds. You will use some of this oil but it can be kept in the refrigerator for 2 weeks. 

2. Prepare your corn salsa. Combine all the ingredients and refrigerate until ready to use. 

3. In a large bowl, add your shrimp (shells off), with 4 minced garlic cloves, 2 chopped scallions, 2 TBSP lime juice and salt and pepper. Toss and refrigerate for up to 3 hours. 

4. In a food processor, working in batches, puree 2 cups of milk and 2 cups of corn together. Pass through a fine strainer pressing as much milk out as possible. 

5. Heat 3 TBSP annatto oil in a large dutch oven.  Add the shrimp shells, onion, red pepper, 4 minced garlic cloves, cumin, and salt and pepper.  Sauté for about 10 minutes on medium heat. Add the tomatoes in and cook for another 3 minutes scraping up the bottom of the pot. 

6. Pick out the shrimp shells and discard. 

7. Add the milk, stock, grated plantain, cilantro, creole seasoning, honey, and cayenne to the pot. Simmer on low for at least 30 minutes. 

8. Puree the soup and drain through a coarse strainer. Blend the solids and then strain through a fine mesh strainer. Discard what doesn't go through the strainer. 

9. Heat up the soup again. Stir in 2 TBSP butter. Taste for seasoning. 

10. Whisk 1 TBSP cornstarch with 1/4 cup of milk. Whisk into the soup. Bring to a simmer and allow to thicken ~ about 10 minutes. Taste again for seasoning.

11. Pull aside 12 shrimp. Chop the other shrimp and put in the soup. 

12. Heat a sauté pan over high heat with 2 TBSP annatto oil. Sear the shrimp on both sides and reserve.  

13. To plate, divide the soup into 4 bowls. Top with 3 shrimp each. Then add a few spoonfuls of the corn salsa. Serve right away. 

This soup was smooth and the shrimp was tasty but I think it may need some other ingredients. Thinking of small pieces of chorizo, potatoes, corn or another vegetable? Will update another version when I have it. Enjoy!