Makes 6 servings
2 T. achiote oil
1-1⁄2 lbs. unpeeled raw shrimp
1 med. onion, chopped
3 cloves garlic, chopped
1 T. ají panca paste (or substitute soaked and pureed pasilla chile)
1 T. tomato paste
1 t. ground cumin
1 t. dried oregano
3 c. shrimp or fish stock
1 lb. medium yellow potatoes, peeled and cut into 1 inch cubes
1 c. peas
1 c. corn kernels, plus 2 ears fresh corn, cut crosswise into quarters
12 oz. evaporated milk
1 c. diced or crumbled queso fresco
Heat the achiote oil in a soup pot, add the shrimp, and cook until pink. Remove and set aside. Add the onion and garlic to the pot. Cook until the onion is transparent. Stir in the ají panca paste, tomato paste, cumin and oregano
Add the stock and potatoes. Stir to combine ingredients. Simmer until potatoes are tender. Add the corn and peas, and continue cooking for another 3 minutes. Lower the heat. Stir in the milk and cheese. Add salt and pepper to taste. Peel the shrimp and add to the pot, leaving some unpeeled for garnish. Remove chowder from heat. Ladle into bowls.