Corn and Shrimp Chowder

Ingredients

• 5 gOlive oil
• 150 gOnion
• 70 gCarrot
• 4 gGarlic
• 840 mlChicken broth
• 1 gDill seed
• 490 gCorn
• 675 gShrimp
• 62 gCream
• 3 gParsley
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Sauté

   • Heat olive oil in a large saucepan over low–medium heat.
   • Add onion, carrot and garlic and sauté, stirring occasionally, until the onion is translucent, about 5 minutes.
2. 2

   Simmer broth

   • Add chicken broth and dill seeds and bring to a boil.
   • Reduce heat, cover and simmer for 20 minutes.
3. 3

   Cook corn

   • Add corn to the broth and simmer, covered, until the corn is just tender, about 5 minutes.
4. 4

   Puree

   • Let the chowder cool slightly, then puree in a blender or with an immersion blender until smooth.
   • Return the puree to the saucepan.
5. 5

   Finish with shrimp

   • Add shelled shrimp to the hot chowder and simmer until the shrimp are almost done, about 1–2 minutes.
   • Stir in cream (or milk) and chopped parsley, season with salt and pepper.
   • Bring back to a gentle simmer and serve immediately.