Ingredients
1tbspcooking oil
1onion
1carrot
1clovegarlic
3½cupslow sodium chicken broth,canned, or homemade stock
1tspdill seeds
2lbsred new potatoes,(about 12)
2tspsalt
fresh ground black pepper
6tbspbutter
1cuplight cream or milk
3cupsfreshor frozen corn kernels,(cut from about 5 ears)
1½lbsmedium shrimp
2tbspfresh parsley,chopped
Preparation
In a large saucepan, heat the oil over moderately low heat.
Add the onion, carrot, and garlic and cook for about 5 minutes, stirring occasionally, until the onion is translucent. 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 for about 15 minutes until tender.
Drain the potatoes and put them back into the saucepan along with ¾ teaspoon of the salt and a pinch of pepper.
Mash the potatoes over very low heat, gradually incorporating the butter and ¾ cup of the cream. Keep warm.
Add the corn and ½ teaspoon of the salt to the broth and simmer for about 15 minutes, covered, until the corn is just tender.
In a food processor or blender, puree the chowder and then pour it back into the saucepan.
Add the shrimp and the remaining ¾ teaspoon of salt. Bring to a simmer and cook for about 1 minute until the shrimp are almost done.
Stir in the remaining ¼ cup cream, the parsley, and ⅛ 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.
