Cookbook:Corn and Shrimp Chowder

Corn and Shrimp Chowder
Category	Soup recipes
Servings	8
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Soups

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

Procedure

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.