SHRIMP AND CORN CHOWDER 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 (recipe follows) 1 large red onion, finely chopped 1 red bell pepper, finely chopped 1 teaspoon ground cumin 3 plum tomatoes - peeled, 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 (recipe follows), for serving

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.

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.

Heat the Annatoo Oil in a large saucepan 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.

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.

6 servings.

ANNATTO OIL

Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed food. They are available at Latin markets and in the Latin section of some supermarkets.

1 cup corn oil
1/4 cup annatto seeds

In a small saucepan, combine the corn oil with the annatto seeds and bring to a simmer over low heat. Remove the oil from the heat, cover the pan and let the oil cool completely. Strain the annatto-infused oil into a jar.

Makes about 1 cup.

MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months.

TANGY CORN SALSA

1 cup fresh or thawed frozen corn kernels
3 plum tomatoes - peeled, seeded and finely chopped
2 scallions, minced
2 tablespoons coarsely chopped cilantro
2 1/2 tablespoons fresh lime juice
Salt and freshly ground pepper

In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry.
In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving.

Makes about 1 1/2 cups.

MAKE AHEAD: The salsa can be refrigerated for up to 3 days.

[Food & Wine, May 2001]