Soup Time–Corn and Shrimp Chowder

Corn and Shrimp Chowder

An interest chowder soup with a hint of seafood.

A bowl of corn chowder. Photo courtesy of Stu Spivack


  • 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 medium shrimp, shelled
  • ¼ cup light cream or milk
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste


  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.