How To Make Corn and Shrimp Chowder with Mashed Potatoes
Savory and creamy, this shrimp chowder brims with the savory sweetness of milk and broth. It’s topped with mashed potatoes to make it extra filling.
In a large saucepan, heat the oil over moderately low heat.
Add the onion, carrot, and garlic and cook for about 5 minutes, stirring occasionally, until the onion is translucent. Add the broth and dill seeds and bring to a boil.
Reduce the heat and simmer, covered, for about 20 minutes.
Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer for about 15 minutes until tender.
Drain the potatoes and put them back into the saucepan along with ¾ teaspoon of the salt and a pinch of pepper.
Mash the potatoes over very low heat, gradually incorporating the butter and ¾ cup of the cream. Keep warm.
Add the corn and ½ teaspoon of the salt to the broth and simmer for about 15 minutes, covered, until the corn is just tender.
In a food processor or blender, puree the chowder and then pour it back into the saucepan.
Add the shrimp and the remaining ¾ teaspoon of salt. Bring to a simmer and cook for about 1 minute until the shrimp are almost done.
Stir in the remaining ¼ cup cream, the parsley, and ⅛ 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.
- Calories: 854.22kcal
- Fat: 44.17g
- Saturated Fat: 23.85g
- Trans Fat: 0.74g
- Monounsaturated Fat: 13.40g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 79.50g
- Fiber: 9.53g
- Sugar: 9.46g
- Protein: 38.18g
- Cholesterol: 326.44mg
- Sodium: 1975.30mg
- Calcium: 215.10mg
- Potassium: 1830.82mg
- Iron: 3.58mg
- Vitamin A: 552.98µg
- Vitamin C: 51.12mg
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