- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 clove garlic, chopped
- 3 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 teaspoon dill seeds
- 2 pounds red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters
- 2 teaspoons salt
- Fresh-ground black pepper
- 6 tablespoons butter, at room temperature
- 1 cup light cream or milk
- 3 cups fresh (cut from about 5 ears) or frozen corn kernels
- 1 1/2 pounds medium shrimp, shelled
- 2 tablespoons chopped fresh parsley
How to make this recipe
In a large saucepan, heat the oil over moderately low heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth and dill seeds and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes.
Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and a pinch of pepper. Mash the potatoes over very low heat, gradually incorporating the butter and 3/4 cup of the cream. Keep warm.
Add the corn and 1/2 teaspoon of the salt to the broth and simmer, covered, until the corn is just tender, about 15 minutes. In a food processor or blender, puree the chowder and then pour it back into the saucepan. Add the shrimp and the remaining 3/4 teaspoon salt. Bring to a simmer and cook until the shrimp are almost done, about 1 minute. Stir in the remaining 1/4 cup cream, the parsley, and 1/8 teaspoon pepper and bring just back to a simmer. Reheat the potatoes, if necessary. Spoon them into the center of four bowls and pour the chowder around them.
The slight sweetness of the corn and the richness of the cream or milk require a flavorful white wine, but avoid oaky ones, which can clash with the shrimp. A New York, Oregon, or German Riesling would work well.