Corn and Shrimp Chowder
Ingredients
- 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
Ingredients for 8 servings (2.2 kg) · the original recipe
Method
- 1
In a large saucepan, heat olive oil over low heat.
Stovetop - 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.
Stovetop - 6
Reduce heat and simmer, covered, for 20 minutes.
Stovetop - 7
Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
Stovetop - 8
In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
BlenderFood processorStovetop - 9
Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
Stovetop - 10
Stir in milk and parsley, salt and pepper.
- 11
Bring mixture back to simmer.
Stovetop - 12
Serve immediately.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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