Shrimp and Corn Chowder

Ingredients

 * 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 and 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
 * ¼ teaspoon cayenne pepper

Annatto oil

 * 1 cup corn oil
 * ¼ 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 tablespoons coarsely chopped cilantro
 * 2½ tablespoons fresh lime juice
 * salt and freshly ground black pepper

Annatto oil

 * 1) In a small saucepan, combine corn oil and annatto seeds and bring to a simmer over low heat.
 * 2) Remove from the heat, cover and let cool.
 * 3) Strain the annatto-infused oil into a jar.
 * 4) Makes 1 cup.

Tangy corn salsa

 * 1) In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen.
 * 2) Drain and let cool; pat dry.
 * 3) In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice.
 * 4) Season with salt and pepper and let stand at least 1 hour before serving.
 * 5) Makes about 1½ cups.

Chowder

 * 1) 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.
 * 2) Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
 * 3) In a food processor, puree the corn with the milk.
 * 4) Pour the purée 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.
 * 6) Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes.
 * 7) Stir in the tomatoes and cook for 2 minutes longer.
 * 8) Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil.
 * 9) Simmer over moderately low heat until very flavorful, about 20 minutes.
 * 10) Pour the soup through a coarse strainer.
 * 11) Working in batches, puree the vegetables in a blender.
 * 12) Return the puree and the strained broth to the saucepan and bring to a simmer.
 * 13) Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes.
 * 14) Season with salt and serve in warmed soup plates or bowls with the tangy corn salsa.