NO PHOTO
Ingredients
ServingsOriginal: Serves 8
- olive oil1 tsp
- onion, chopped1
- carrot, chopped1
- garlic, chopped1 clove
- canned chicken broth, canned3 1/2 cup
- dill seeds1 tsp
- frozen corn kernels, frozen kernels3 cup
- shrimp, medium; shelled; 675 g1 1/2 lb
- light cream or milk, or milk1/4 cup
- parsley, fresh; chopped1 tbsp
- salt and pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
In a large saucepan, heat olive oil over low heat.
Add onion, carrot and garlic.
Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
Add broth and dill seeds.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
Stir in milk and parsley, salt and pepper.
Bring mixture back to simmer.
Serve immediately.
