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Active Time: 20 Minutes
Total Time: 55 Minutes
Yield: Serves 4
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Simmering dill seeds with corn and shrimp makes a delectable soup. Instead of the traditional cubes of potato throughout the chowder, we've put a mound of creamy mashed potatoes in the center of the bowl. This comforting dish is a meal in itself.
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RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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.
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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.
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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.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
63g |
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