Shrimp and Corn Chowder

Directions

1. 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. 2
   Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
3. 3
   In a food processor, puree the corn with the milk.
4. 4
   Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
5. 5
   Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole.
6. 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. 7
   Stir in the tomatoes and cook for 2 minutes longer.
8. 8
   Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil.
9. 9
   Simmer over moderately low heat until very flavorful, about 20 minutes.
10. 10
    Pour the soup through a coarse strainer.
11. 11
    Working in batches, puree the vegetables in a blender.
12. 12
    Return the puree and the strained broth to the saucepan and bring to a simmer.
13. 13
    Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes.
14. 14
    Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.