My F&W
quick save (...)
Shrimp and Corn Chowder
© Stewart Ferebee

Shrimp and Corn Chowder


The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body.

  1. 2 pounds medium shrimp, shelled and deveined
  2. 6 garlic cloves, minced
  3. 2 scallions, minced
  4. 2 tablespoons fresh lime juice
  5. Salt
  6. 2 cups fresh or thawed frozen corn kernels
  7. 2 cups whole milk
  8. 2 tablespoons Annatto Oil
  9. 1 large red onion, finely chopped
  10. 1 red bell pepper, finely chopped
  11. 1 teaspoon ground cumin
  12. 3 plum tomatoes—peeled, seeded and finely chopped
  13. 6 cups fish or chicken stock or canned low-sodium broth
  14. 1 unripe (green) plantain, peeled and coarsely grated
  15. 2 tablespoons cilantro leaves
  16. 1/4 teaspoon cayenne pepper
  17. Tangy Corn Salsa, for serving
  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. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
  2. 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.
  3. 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.
  4. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.