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
In a large saucepan, heat olive oil over low heat.
Add onion, carrot and garlic.
Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
5 minutes
Add broth and dill seeds.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
20 minutes
Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
5 minutes
In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
1 minute
Stir in milk and parsley, salt and pepper.
Bring mixture back to simmer.
Serve immediately.