Corn and Shrimp Chowder

60 min · serves 8

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 1 carrot chopped
• 1 clove garlic, chopped
• 3½ cups canned chicken broth
• 1 teaspoon dill seeds
• 3 cups frozen corn kernels
• 1½ pounds (675 g) medium shrimp, shelled
• ¼ cup light cream or milk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Steps

1. In a large saucepan, heat olive oil over low heat.
2. Add onion, carrot and garlic.
3. Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
4. Add broth and dill seeds.
5. Bring to a boil.
6. Reduce heat and simmer, covered, for 20 minutes.
7. Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
8. In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
9. Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
10. Stir in milk and parsley, salt and pepper.
11. Bring mixture back to simmer.
12. Serve immediately.

More recipes with onion, carrots, garlic, chicken, broth or stock, dill, corn, shrimp, cream or parsley

Adapted from “Corn and Shrimp Chowder” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.