Corn and Shrimp Chowder
Corn and shrimp chowder gets its body from pureed corn and vegetables rather than flour or potatoes, so the soup stays light and tastes sweet and clean. Dill seeds simmered in the broth add a gentle, caraway-like note that suits the shrimp. The shrimp go in at the very end for about a minute, which keeps them tender. A splash of cream or milk finishes it.
Instructions
Warm the olive oil in a large saucepan over low heat. Add the onion, carrot and garlic and cook, stirring now and then, until the onion turns transparent, about 5 minutes.
Pour in the broth and add the dill seeds. Bring to a boil, then lower the heat, cover and simmer for 20 minutes.
Stir in the corn, cover again and simmer until the kernels are just tender, about 5 minutes.
Puree the soup in a blender or food processor, working in batches if needed, then pour it back into the saucepan.
Add the shelled shrimp and simmer for about 1 minute, until they are almost cooked through. They will finish cooking in the hot soup.
Stir in the cream or milk, the parsley, and salt and pepper to taste. Bring back to a simmer and serve right away.
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