Shrimp And Corn Chowder

• 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 2 cups thawed frozen corn kernels
• 2 cups whole milk
• 2 tablespoons annatto oil (recipe & 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 6 cups chicken stock or 6 cups low sodium chicken broth
• 1 plantain, green (peeled and coarsely grated)
• 2 tablespoons cilantro leaves
• 1/4 teaspoon cayenne pepper
• Tangy Corn Salsa
• 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
• 3 plum tomatoes, peeled seeded and finely chopped
• 2 scallions, minced
• 2 tablespoons coarsely chopped cilantro
• 2 1/2 tablespoons fresh lime juice
• salt & freshly ground black pepper

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

shrimp, garlic, scallions, lime juice, salt, corn kernels, milk, annatto oil, red onion, red bell pepper, ground cumin, tomatoes, chicken stock, plantain, cilantro, cayenne pepper, salsa, fresh corn kernels, tomatoes, scallions, cilantro, lime juice, salt

Taken from www.food.com/recipe/shrimp-and-corn-chowder-138627 (may not work)