Corn and Shrimp Chowder

Ingredients

• 1 teaspoon olive oil
• 1 onion
• 1 carrot chopped
• 1 clove garlic
• 3½ cups canned chicken broth
• 1 teaspoon dill seeds
• 3 cups frozen corn kernels
• 1½ pounds shrimp, shelled
• ¼ cup light cream
• 1 tablespoon parsley

Steps

1. In a large saucepan, heat the olive oil over low heat.
2. Add the onion, carrot and garlic.
3. Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
4. Add the broth and dill seeds.
5. Bring to a boil.
6. Reduce heat.
7. Simmer, covered, for 20 minutes.
8. Add the corn to the broth.
9. Simmer, covered, until the corn is just tender, about 5 minutes.
10. In a blender or food processor, puree the newly made chowder.
11. Pour it back into the saucepan.
12. Add the shelled shrimp.
13. Simmer and cook until the shrimp are almost done, about 1 minute.
14. Stir in the milk and parsley, salt and pepper.
15. Bring the mixture back to a simmer.
16. Serve immediately.