Shrimp and Corn Chowder

Ingredients
Tangy corn Salsa
 * 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 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 	cups fish stock or chicken stock or low sodium chicken broth
 * cilantro leaves
 * 1/4 	teaspoon cayenne pepper
 * 1 	cup fresh corn kernels or 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

Directions

 * 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.