RCI-SF.002.0017.001
Corn and Shrimp Chowder
American cuisine | Soups
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil1 teaspoon
- onion1 unitchopped
- carrot chopped1 unit
- garlic1 clovechopped
- canned chicken broth3½ cups
- dill seeds1 teaspoon
- frozen corn kernels3 cups
- medium shrimp1½ poundsshelled
- light cream or milk¼ cup
- fresh parsley1 tablespoonchopped
- Salt and pepper to taste1 unit
Method
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.