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Corn and Shrimp Chowder with Mashed Potatoes

Source: Quick from Scratch - Herbs
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  55 Minutes
  Serves 4
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.
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
Corn and Shrimp Chowder with Mashed Potatoes Recipe at
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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Corn Chowder
 Seaside Soups: Chowders
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 782
Fat. Total: 37g
Fiber: 8g
Carbohydrates, Total: 63g
Sodium: 1608mg
% Cal. from Fat: 43%
Cholesterol: 345mg
Protein: 51g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Mary Jo, CA Reviewed: 08/17/2013
This dish is out of this world good, but the recipe is loaded with everything that is bad for us--cholesterol, fat, and sodium. There is no reason to use that much butter, cut it in half. Lo-fat milk will do as well as light cream, and use the lo-sodium chicken broth. If the chowder is not thick enough for you, incorporate some of the mashed potatoes in the puree. Live longer.
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