Shrimp and Corn Chowder

foodandwine.com

Sharon Sinclair

subheading: Chowder:

2 pounds medium shrimp, shelled and deveined

6 garlic cloves, minced

2 scallions, minced

2 tablespoons fresh lime juice

Salt

2 cups fresh or thawed frozen corn kernels

2 cups whole milk

2 tablespoons Annatto oil (recipe follows)

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 or chicken stock or canned low-sodium broth

1 unripe (green) plantain, peeled and coarsely grated

2 tablespoons cilantro leaves

¼ teaspoon cayenne pepper

Tangy Corn Salsa, for serving

subheading: Annatto Oil:

1 cup corn oil

¼ cup annatto seeds

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