Corn and Shrimp Chowder with Mashed Potatoes

Name: Corn and Shrimp Chowder with Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter, at room temperature; 1 carrot, chopped; 828 milliliters canned low-sodium chicken broth or homemade stock; 1 Tbsp cooking oil; 1 teaspoon dill seeds; 710 milliliters fresh (cut from about 5 ears) or frozen corn kernels; 2 Tbsps chopped fresh parsley; 1 clove garlic, chopped; 4 servings Fresh-ground black pepper; 237 milliliters light cream or milk; 907 grams red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters; 1 onion, chopped; 2 teaspoons salt; 680 grams shrimp, shelled

Corn and Shrimp Chowder with Mashed Potatoes might be just the main course you are searching for. This recipe serves 4. One serving contains 744 calories, 45g of protein, and 34g of fat. Head to the store and pick up butter, onion, shrimp, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, heat the oil over moderately low heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

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Carrot

Garlic

Onion

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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Dill Seed

Broth

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.

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Potato

Water

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Sauce Pan

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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Potato

Butter

Pepper

Cream

Salt

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Sauce Pan

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.

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Chowder

Broth

Corn

Salt

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Food Processor

Sauce Pan

Blender

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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Potato

Chowder

Parsley

Pepper

Shrimp

Cream

Salt

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Bowl

Wine Recommendation: The slight sweetness of the corn and the richness of the cream or milk require a flavorful white wine, but avoid oaky ones, which can clash with the shrimp. A New York, Oregon, or German riesling would work well.

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Riesling