Cookbook:Corn and Shrimp Chowder

| 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.