Shrimp & Corn Chowder
Sometimes, good food doesn't require chewing. Unless it has whole shrimp in it.
Ingredients
- 2 lbs Shrimp Shelled and deveined
- 6 tspn Garlic Minced
- 2 Scallions Chopped
- 2 tbsp Lime Juice
- 1 tspn Salt
- 2 cups Cut Corn
- 2 cups Whole Milk
- 1 Plantain
- 2 tbsp Annatto Oil You can substitute annatto oil with turmeric infused olive oil
- 2 tspn Garlic
- 1 Red Onion Chopped
- 1 Red Bell Pepper Chopped
- 1 tspn Cumin Powder
- 3 Plum Tomatoes Chopped
- 6 cups Fish Stock
- 2 tbsp Cilantro
- 1/4 tspn Cayenne Pepper
Instructions
-
In a mixing bowl, mix together the shrimp, 4 tspn garlic, scallions, lime juice, and salt.
-
In a food processor, add the milk and cut corn and blend (do not puree). Strain the corn and DO NOT throw away the milk.
-
Peel the plantain and grate using a cheese grater.
-
In a soup pot, add the annatto oil and lightly saute 2 tspn garlic on medium-high heat. Add the chopped red onion, bell pepper, cumin powder, tomatoes and stir.
-
Add in the corn milk, stir. Add the fish stock, stir. Add the grated plantain, stir. Add the cilantro and cayenne pepper, and stir. Right before it starts to boil, take off heat and strain the soup stock. DO NOT throw away the soup stock.
-
In a blender, blend the strained vegetables until it becomes a thick gooey consistency. Pour this back into the pot.
-
Add the soup stock, shrimp and salt to taste. Heat on medium high until shrimp is cooked all the way through. Serve and enjoy!
