Shrimp and Corn Chowder
The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body.In 2018, Food & Wine named this recipe one of our 40 best: We took a deep editorial dive into the islands, rain forests, and mountains of Ecuador in a 2001 article, and we asked chef and author Maricel Presilla of Zafra in New Jersey to give our readers the best examples of classic Ecuadoran food. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light and creamy body.