Shrimp and Corn Chowder

Introduction

You cook the vegetables first, simmer them with dill seeds and corn, then blend the chowder before the shrimp goes in. That sequence gives you a thick base without flour, and because the shrimp only simmers for about 1 minute, this works well for a weeknight dinner that still tastes composed.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8

Ingredients

• 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

Instructions

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

Variations

• Change the ¼ cup light cream or milk to light cream if you want a fuller, slightly thicker chowder, or use milk for a lighter finish.
• Replace the 3 cups frozen corn kernels with fresh corn cut from the cob when it is in season; the chowder will taste sweeter and stay a little less starchy.
• Swap the 1 teaspoon dill seeds for thyme if you want a more earthy herb profile and less of the slight anise note dill brings.
• Adjust Step 8 by blending only part of the chowder instead of all of it if you want more corn and vegetable texture in the final bowl.
• Replace the 1½ pounds (675 g) medium shrimp, shelled with chunks of firm white fish; the chowder will be softer and less sweet than the shrimp version.

Tips for Success

• In Step 3, stop when the onion is transparent. If it browns, the chowder base tastes sweeter and darker than intended.
• In Step 9, pull the pan as soon as the shrimp turns pink and mostly opaque. It finishes quickly and will toughen if it stays on the heat.
• In Step 11, bring the chowder just back to a simmer after adding the milk. A hard boil can make the dairy look grainy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This is not a strong freezer recipe; the blended corn base and dairy can separate, and the shrimp tends to turn firm after thawing.

FAQ

Can you use fresh corn instead of frozen corn kernels?

Yes. Use the same volume and simmer until the kernels are just tender.

Can you make the chowder ahead?

Yes, but the shrimp is best when freshly cooked. For the best texture, make the blended chowder base ahead and add the shrimp, milk, and parsley when you reheat it.

Do you have to puree the whole chowder?

No. You can blend only part of it if you want a looser broth with more whole corn and vegetable pieces.

Can you use milk instead of light cream?

Yes. Milk keeps the chowder lighter and slightly thinner, while light cream gives it a richer finish.