Ingredients:

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

Method:

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.