Corn and Shrimp Chowder with Mashed Potatoes Recipe

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.