RCI-SP.002.0186.001
Shrimp and Corn Chowder
Shrimp and Corn Chowder from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- medium shrimp1 lbshelled and deveined
- garlic cloves6 unitminced
- scallions2 unitminced
- 2 tablespoons
- 1 unit
- fresh corn kernels or thawed frozen corn kernels2 cups
- 2 cups
- annatto oil (recipe and directions below)2 tablespoons
- red onion1 largefinely chopped
- red bell pepper1 unitfinely chopped
- 1 teaspoon
- plum tomatoes3 unitpeeled seeded and finely chopped
- fish stock or chicken stock or low sodium chicken broth6 cups
- 1 unit
- ¼ teaspoon
Method
1
Heat the annatto oil in a large, heavy pot over medium heat. Add the chopped red onion and bell pepper, stirring occasionally until softened and fragrant, about 5 minutes.
2
Add the minced garlic and cumin to the pot, stirring constantly for 1 minute until the spices release their aroma.
1 minutes
3
Pour in the fish or chicken stock, then add the peeled, seeded, and finely chopped plum tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to develop the base flavors.
10 minutes
4
Add the fresh or frozen corn kernels to the pot and continue simmering for 5 minutes until the corn is tender.
5 minutes
5
Stir in the whole milk gradually, keeping the heat at a gentle simmer to prevent the dairy from breaking. Season with salt and cayenne pepper to taste.
2 minutes
6
Add the shelled and deveined shrimp to the pot, stirring gently to distribute them evenly. Cook for 3 to 4 minutes until the shrimp turn opaque and pink.
4 minutes
7
Remove the pot from heat and finish with fresh lime juice, stirring to combine. Taste and adjust seasoning as needed.
1 minutes
8
Ladle the chowder into serving bowls and garnish generously with minced scallions and cilantro leaves. Serve immediately while hot.