Shrimp and Corn Chowder Recipe

Name: Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium shrimp, shelled and deveined; 6 garlic cloves, minced; 2 scallions, minced; 2 tablespoons fresh lime juice; Salt; 2 cups fresh or thawed frozen corn kernels; 2 cups whole milk; 2 tablespoons Annatto Oil; 1 large red onion, finely chopped; 1 red bell pepper, finely chopped; 1 teaspoon ground cumin; 3 plum tomatoespeeled, seeded and finely chopped; 6 cups fish or chicken stock or canned low-sodium broth; 1 unripe (green) plantain, peeled and coarsely grated; 2 tablespoons cilantro leaves; 1/4 teaspoon cayenne pepper; Tangy Corn Salsa, for serving

Servings: persons

2 pounds medium shrimp, shelled and deveined
6 garlic cloves, minced
2 scallions, minced
2 tablespoons fresh lime juice
Salt
2 cups fresh or thawed frozen corn kernels
2 cups whole milk
2 tablespoons Annatto Oil
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoespeeled, seeded and finely chopped
6 cups fish or chicken stock or canned low-sodium broth
1 unripe (green) plantain, peeled and coarsely grated
2 tablespoons cilantro leaves
1/4 teaspoon cayenne pepper
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.
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 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.
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.

1326

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds medium shrimp, shelled and deveined, 6 garlic cloves, minced, 2 scallions, minced, 2 tablespoons fresh lime juice, and more.

Yes, Shrimp and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions