Corn and Shrimp Chowder

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 clove garlic, chopped
• 3 1/2 cups gluten-free chicken broth
• 1 teaspoon dill seeds
• 3 cups frozen corn kernels
• 1 1/2 pounds (675 g) medium shrimp, shelled
• 1/4 cup light cream or milk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Method

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