Corn and Shrimp Chowder with Mashed Potatoes

Ingredients

• 2 teaspoons salt
• 3 ½ cups canned low-sodium chicken broth or homemade stock
• 3 cups fresh (cut from about 5 ears) or frozen corn kernels
• 1 carrot, chopped
• Fresh-ground black pepper
• 1 tablespoon cooking oil
• 1 teaspoon dill seeds
• + 7 more ingredients
• • 2 pounds red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters
  • 2 tablespoons chopped fresh parsley
  • 1 onion, chopped
  • 1 ½ pounds medium shrimp, shelled
  • 6 tablespoons butter, at room temperature
  • 1 clove garlic, chopped
  • 1 cup light cream or milk

1. In a large saucepan, heat the oil over moderately low heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth and dill seeds and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes. 2. Meanwh...

View full recipe at My Recipes