Shrimp and Corn Chowder

Shrimp and Corn Chowder Recipe - Ecuadorian Cuisine

Region / culture: Ecuador | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Shrimp and Corn Chowder is a delicious and hearty soup that combines the sweetness of fresh corn with the succulent flavor of shrimp. This recipe is perfect for a cozy night in or as a starter for a dinner party.

History

Shrimp and Corn Chowder is a classic American dish that has been enjoyed for generations. It is believed to have originated in the southern United States, where fresh seafood and corn are abundant. The combination of shrimp and corn creates a rich and flavorful soup that is both comforting and satisfying.

Ingredients

1 lb (454 g) medium shrimp, shelled and deveined
6 garlic cloves, minced
2 scallions, minced
2 tbsp fresh lime juice
salt
2 cup fresh corn kernels or thawed frozen corn kernels
2 cup whole milk
2 tbsp annatto oil (recipe and directions below)
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 tsp ground cumin
3 plum tomatoes, peeled seeded and finely chopped
6 cup fish stock or chicken stock or low sodium chicken broth
cilantro leaves
0.25 tsp cayenne pepper

Annatto oil

1 cup corn oil
0.25 cup annatto seeds

Tangy corn salsa

1 cup fresh corn kernels or thawed frozen corn kernels
3 plum tomatoes, peeled seeded and finely chopped
2 scallions, minced
2 tbsp coarsely chopped cilantro
2.5 tbsp fresh lime juice
salt and freshly ground black pepper

How to prepare

Annatto oil

In a small saucepan, combine 1 cup of corn oil and annatto seeds. Bring to a simmer over low heat.
Remove from the heat, cover, and let it cool.
Strain the annatto-infused oil into a jar.
Makes 1 cup.

Tangy corn salsa

In a small saucepan of boiling salted water, cook the corn until just tender. This takes about 3 minutes for fresh corn or 1 minute for frozen corn.
Drain the corn and let it cool. Pat it dry.
In a small bowl, toss the corn with tomatoes, scallions, cilantro, and lime juice.
Season with salt and pepper and let it stand for at least 1 hour before serving.
Makes about 1.5 cups.

Chowder

In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, scallions, lime juice, and 1 tsp of salt.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
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.
Heat 1 cup of annatto oil in a large saucepan or enameled cast-iron casserole.
Add the remaining garlic, onion, bell pepper, and cumin. Cook over moderate heat, stirring, until the vegetables are slightly softened. This takes about 5 minutes.
Stir in the tomatoes and cook for 2 minutes longer.
Add the corn milk, stock, plantain, cilantro, and cayenne. Bring to a boil.
Simmer over moderately low heat until very flavorful. This takes about 20 minutes.
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. Cook over moderate heat until the shrimp are just opaque throughout. This takes about 2 minutes.
Season with salt and serve in warmed soup plates or bowls with the tangy corn salsa.

Variations

For a spicy kick, add a dash of hot sauce or red pepper flakes.
Add diced potatoes or bacon for extra flavor and texture.
Substitute the shrimp with crab meat or scallops for a different twist.

Cooking Tips & Tricks

Make sure to devein the shrimp before cooking to remove any grit or impurities.

- For a richer flavor, use whole milk instead of low-fat milk.

- To save time, you can use frozen corn kernels instead of fresh corn.

- Be sure to let the soup simmer for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions

Serve the Shrimp and Corn Chowder with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Puree the corn with milk to create a creamy base for the soup.

- Strain the soup to remove any fibrous bits for a smooth texture.

- Marinate the shrimp before cooking to infuse them with flavor.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute coconut milk for a dairy-free alternative.

- Use frozen shrimp instead of fresh shrimp for convenience.

Make Ahead Tips

The soup can be made ahead of time and reheated before serving.

- The tangy corn salsa can be prepared in advance and stored in the refrigerator.

Presentation Ideas

Garnish the Shrimp and Corn Chowder with fresh cilantro leaves or a drizzle of annatto oil for a pop of color. - Serve the soup in individual bowls with a dollop of tangy corn salsa on top.

Pairing Recommendations

Pair the Shrimp and Corn Chowder with a crisp white wine or a light beer.

- Serve with a side of garlic bread or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

32g per serving

Fats

18g per serving

Proteins

24g per serving

Vitamins and minerals

This recipe is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and dairy (milk).

Summary

This Shrimp and Corn Chowder is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Shrimp and Corn Chowder is a comforting and flavorful soup that is perfect for any occasion. With a creamy base of corn and milk, succulent shrimp, and a tangy corn salsa, this dish is sure to impress your family and friends. Enjoy this delicious recipe as a starter or main course for a satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Shrimp and Corn Chowder. It was many years ago, back when I was just a young girl with a passion for cooking. My grandmother, may she rest in peace, was the one who first introduced me to the joys of the kitchen. She had a knack for creating delicious dishes out of the simplest ingredients, and I was always eager to learn from her.

One day, while rummaging through her old recipe box, I stumbled upon a faded, yellowed card with the words "Shrimp and Corn Chowder" scrawled across it in her elegant handwriting. Intrigued, I asked her about the recipe, and she smiled warmly before launching into a tale of how she had acquired it many years ago.

"It was during a trip to the seaside town of New Orleans," she began, her eyes sparkling with nostalgia. "I had gone there to visit a dear friend who lived by the bayou. She was a wonderful cook, and she made this chowder for me one evening as we sat on her porch, watching the sun set over the water. It was a magical moment, and the taste of that chowder has stayed with me ever since."

My grandmother's story captivated me, and I knew that I had to try my hand at making this delectable dish. Armed with her guidance and the treasured recipe card, I set to work in the kitchen, determined to recreate the flavors of that distant memory.

The ingredients were simple yet flavorful - shrimp, corn, potatoes, onions, garlic, and a medley of herbs and spices. I carefully peeled and deveined the shrimp, chopping them into bite-sized pieces before setting them aside. Next, I diced the onions and potatoes, sautéing them in a pot with a generous amount of butter until they were golden and fragrant.

The scent of cooking onions and potatoes filled the kitchen, mingling with the briny aroma of the shrimp. I added the garlic, stirring it in until it released its pungent perfume, then poured in the chicken broth and brought the mixture to a simmer. As the chowder bubbled away on the stovetop, I added the corn kernels, letting them cook until they were tender and sweet.

Finally, it was time to add the star ingredient - the shrimp. I gently stirred them into the pot, watching as they turned from translucent pink to a rosy hue. The chowder took on a rich, creamy texture, thickened with a dollop of heavy cream and a sprinkle of fresh parsley.

As I ladled the steaming chowder into bowls, I couldn't help but marvel at how far I had come since that fateful day when I first discovered the recipe. My grandmother's teachings had instilled in me a love for cooking and a desire to create delicious meals that would bring joy to those around me.

I served the Shrimp and Corn Chowder to my family that evening, watching as their faces lit up with delight at the first spoonful. The flavors were a perfect balance of sweet, savory, and briny, each bite a taste of the seaside town where my grandmother had first learned the recipe.

As we savored the meal together, I couldn't help but feel grateful for the culinary legacy that had been passed down to me. My grandmother's recipe had not only filled our bellies but had also nourished our souls, connecting us to a tradition of love and care that would endure for generations to come.

And so, as I sit here now, penning this story for you, my dear grandchild, I hope that you too will one day discover the joys of cooking and the magic of sharing a delicious meal with those you love. May this recipe for Shrimp and Corn Chowder be a reminder of the bonds that tie us together, across time and distance, through the simple act of breaking bread together.