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Home » All » By Course » Soups » Shrimp and corn chowder {Locro de camarón y choclo}

Shrimp and corn chowder {Locro de camarón y choclo}

By Layla Pujol 6 Comments

Shrimp and corn chowder

This shrimp and corn chowder recipe is inspired by a very traditional Ecuadorian potato soup called locro de papa. The classic locro is made with potatoes, milk, and cheese; however in Ecuador, there are many variations of the locro soup. Some add crispy pork skin, others add cabbage or greens, in some places the cheese is replaced with ground peanuts, and there is even a variation with offal. Corn and shrimp are also used in some variations of locro.

Latin style shrimp and corn chowder soup

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Shrimp and corn chowder
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Category: Achiote or annatto, Comfort food, Cooking with wine, Corn, Ecuador, Latin America, Main dishes, Meatless, Pacific Northwest, Recipes for Lent, Seafood, Shrimp, Soups, South America

Author: Layla Pujol

Servings: Para 6 a 8 personas

Shrimp and corn chowder recipe

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.

Ingredients

    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

Instructions

  1. 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.
  2. In a medium to large sized soup pot, heat 2 tablespoons of butter or oil and sauté the shrimp until they are cooked, about 5 minutes. Remove the shrimp from the pot and save them to add at the end – keep 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.
  3. 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.
  4. Add ¼ cup of white wine to deglaze the pan, stir well, and cook until the liquid is reduced by about half.
  5. Add the potatoes and mix well.
  6. Add the seafood stock or broth and bring to a boil. Reduce the heat and cook over low heat with the pot partially covered. Cook until the potatoes are tender, about 20 to 30 minutes depending on the type of potatoes and size of the chunks.
  7. Use a potato masher to gently mash some of the potatoes, but don’t mash them all, you still want some small chunks of potato.
  8. Add the corn and the milk; continue cooking on low for another 5 to 10 minutes.
  9. Add the cream and cook for another 5 minutes. Taste and adjust salt and pepper to taste. You can also add more milk or broth if the soup is too thick.
  10. Add the sautéed shrimp (peeled ones) and finely chopped cilantro, mix them into the soup.
  11. Serve the soup garnished with the whole shrimp, chopped cilantro, chopped green onions and chives, avocado, lime and hot sauce to taste.
6.3.6
©Laylita.com

Shrimp and corn chowder recipe

 

 

A good friend and fellow food blogger from Ecuador, Pilar of Confieso que Cocino, was recently visiting her sister-in-law in the Seattle area. We visited some of the popular food places in the area, including Pike Place Market and Uwajimaya. Obviously we also cooked together and one of the dishes we made was this shrimp and corn chowder recipe. We knew we wanted to make a comforting soup and wanted to use seafood. We also wanted to make sure the soup could be made easily both in Seattle and in Ecuador.

The idea of a chowder style recipe came up because we were talking about Lent and Ecuador’s traditional lent soup called fanesca, which is made with cod and a variety of grains/legumes. However we wanted to keep it simple and a locro style chowder seemed a better option than a fanesca style dish.

Ingredients for shrimp and corn chowder Ecuadorian locro style shrimp and corn chowder

Achiote or annatto is a red seed that is used to infuse color and a subtle earthy flavor to many Ecuadorian dishes, including locro soups. The whole seeds are either infused over low heat into oil (or butter or lard) to use in recipes, or you can use the ground seeds in powder form. For this shrimp corn chowder recipe, we made a quick marinade of garlic, ground annatto, salt and pepper for the shrimp. To infuse as much shrimp flavor into the chowder as possible, we started by sautéing the shrimp and then making the refrito or base for the chowder in the same pot.

Corn shrimp chowder

We used both peeled shrimp and whole shrimp; these last ones are meant to be used to garnish the final dish. If you don’t like or can’t find whole shrimp or prawns then you can use additional peeled shrimp. We used fresh corn, you can use just the kernels or cut it into slices – we used a mix of both. To simplify, or if you can’t find fresh corn during the colder months, you can also use frozen corn. In Ecuador, a locro soup is almost always served with chopped cilantro and avocado, so of course, we served this shrimp and corn locro chowder with cilantro, avocado, and also with chopped green onions, slices of lime, and aji sauce or hot sauce.

 

Potato, corn and shrimp chowder Corn and shrimp chowder recipe

Shrimp corn chowder

 

Step by step preparation photos for shrimp and corn chowder soup:

Ingredients for shrimp and corn chowder recipe Marinate the shrimp with crushed garlic, annatto, salt and pepper

Sautee the shrimp with butter or oil Remove the shrimp and save for later

Make a refrito, then deglaze with white wine, and add the potatoes Add the seafood broth and bring to a boil

Partially mash the potatoes when tender and add the corn and milk Add the previously sauteed shrimp and chopped cilantro at the end

Shrimp and corn chowder {Locro de camarón y choclo}

How to make shrimp and corn chowder Serve the chowder with diced avocado, cilantro, green onions, and lime.

 

Shrimp and corn chowder

 

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Filed Under: Achiote or annatto, Comfort food, Cooking with wine, Corn, Ecuador, Latin America, Main dishes, Meatless, Pacific Northwest, Recipes for Lent, Seafood, Shrimp, Soups, South America

Reader Interactions

Comments

  1. sylvieamesee says

    May 6, 2015 at 10:12 pm

    It will be wonderful to serve it to my Mom on Mother’s day! Your presentation is so lovely!

    Reply
  2. Kevin | keviniscooking says

    March 9, 2015 at 11:47 am

    Layla you have the most exquisite recipes and I really enjoy your site – been following you for a while now. So much variety and the photographs are always just beautiful.

    Reply
  3. Pelusa says

    March 9, 2015 at 7:15 am

    Este plato se ve delicioso especialmente para un día de frío.

    Reply
  4. Angie R. says

    March 8, 2015 at 6:20 pm

    Thank you for your recipes..I discovered your website recently and have only tried the Arroz con pollo so far which my family loves. I made a slight adjustment to the recipe after trying your original recipe, but it didn’t alter the flavor. I look forward to trying this new Shrimp corn chowder and many others. Thank you so much for sharing. Do you have a cookbook out as yet?

    Reply
    • Layla Pujol says

      March 8, 2015 at 8:12 pm

      Thank you, Angie! I’m still working on the cookbook, should be ready soon :)

      Reply
  5. Cheryl S. says

    March 8, 2015 at 1:32 pm

    Mmmm. …looks yummy!!!! I will definitely be trying this recipe! Can’t wait!

    Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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