Shrimp and corn chowder

Easy and quick shrimp and corn chowder recipe with a Latin touch. This soup is inspired by the traditional Ecuadorian locro potato soup and is made with shrimp, corn, potatoes, seafood broth, milk/cream, onion, garlic, celery, annatto, and served with cilantro, green onions, avocado, lime and hot sauce


To marinate the shrimp:
1 lb of medium size shrimp, peeled and deveined
½ lb of large whole shrimp or prawns, for garnishing
2 garlic cloves, crushed
1 ½ teaspoons of ground annatto (achiote), adjust more or less based on your preference – can use paprika if you can’t find annatto
½ teaspoon of salt
1 teaspoon of ground pepper
For the chowder:
4 tablespoons of butter or oil
½ white onion, finely diced
2 celery stalk, finely diced
¼ cup of white wine (any dry/non-sweet white wine will work)
3 lbs of potatoes, peeled and cut into medium or large pieces, use Yukon gold in the US or papa chola in Ecuador
4 cups (1 liter) of seafood stock or broth, can also use fish or vegetable stock
3 ears of corn, in kernels or slices, about 10 ounces of kernels (can use frozen corn)
1 ½ cups of milk
½ cup of cream
1 tablespoon of finely chopped cilantro
Salt and pepper to taste
To garnish and serve:
Chopped cilantro
Chopped green onions or chives
Avocado, sliced or diced
Lime slices
Aji style hot sauce


Place the shrimp in a bowl and add the crushed garlic, 1 teaspoon of annatto powder, salt and pepper. Mix well and let marinate for at least 20 minutes in the fridge.
In a medium to large sized soup pot, heat 2 tablespoons of butter or oil and saut̩ the shrimp until they are cooked, about 5 minutes. Remove the shrimp from the pot and save them to add at the end Рkeep the whole ones separate from the peeled ones. The peeled ones will be added back directly to the soup at the end, while the whole ones will be used to garnish the plates.
In the same pot where the shrimp were sautéed, add the remaining 2 tablespoons of butter with the diced onion, diced celery, and ½ teaspoon of ground annatto or achiote powder. Cook over medium heat until the onions are soft and transparent, about 3 to 5 minutes.
Add ¼ cup of white wine to deglaze the pan, stir well, and cook until the liquid is reduced by about half.
Add the potatoes and mix well.

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