Striped Bass And Shrimp Chowder

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Ingredients

  • 1 lb. medium shrimp with shells on
  • 1 tablespoon butter
  • 4 cups water
  • 2 tablespoons annatto oil *
  • 1 cup finely chopped onion (about 1 medium)
  • 2 garlic cloves, finely chopped
  • 1 red hot chili pepper, seeded, finely chopped or 1/4 teaspoon cayenne pepper
  • 3 tablespoons chopped fresh cilantro or parsley, divided
  • 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 lbs. (4 medium) potatoes, peeled, cut into 1-inch cubes
  • 1 lb. striped sea bass fillets, cut into 12 pieces or any firm, white-fleshed fish such as ocean perch, haddock, red snapper, halibut, catfish, talapia, cut into 12 pieces
  • Salt and ground black pepper to taste
  • 1/8 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 ears corn, husks and silk removed, cut into 3 pieces each
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 cups (6 oz.) shredded Muenster, Chihuahua or Mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 3 large hard boiled eggs, sliced
  • 1 lime, cut into 6 wedges

Description

Fish Chowders Are Enjoyed Throughout All Of Latin America And Vary From Country To Country. This Soulful, Hearty Striped Bass And Shrimp Chowder Is Popular In Ecuador.

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