Shrimp and corn chowder

To marinate the shrimp:

medium size shrimp, peeled and deveined

large whole shrimp or prawns, for garnishing

garlic cloves, crushed

ground annatto (achiote), adjust more or less based on your preference – can use paprika if you can’t find annatto

salt

ground pepper

For the chowder:

butter or oil

white onion, finely diced

celery stalk, finely diced

white wine (any dry/non-sweet white wine will work)

lbs of potatoes, peeled and cut into medium or large pieces, use Yukon gold in the US or papa chola in Ecuador

seafood stock or broth, can also use fish or vegetable stock

ears of corn, in kernels or slices, about 10 ounces of kernels (can use frozen corn)

milk

cream

finely chopped cilantro

Salt and pepper

To garnish and serve:

Chopped cilantro

Chopped green onions or chives

Avocado, sliced or diced

Lime slices

Aji style hot sauce