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Corn and Shrimp Chowder

Corn and Shrimp Chowder — a soup recipe, 11 ingredients, about 60 min.

Serves 8 · 60 min · Soup

contains dairycontains shellfishcontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ¼ cup light cream or milk → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0