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July 14th, 2008

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Shrimp Chowder with Mashed Potatoes

From Florida Sport Fishing


    Serves 4

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


In a large saucepan, heat the oil over moderately low heat. 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 until tender, about 15 minutes. 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, 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. Add the shrimp and the remaining ¾ teaspoon salt. Bring to a simmer and cook until the shrimp are almost done, about 1 minute. Stir in the remaining ¼ cup cream, the parsley, and one eighth 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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