Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon olive oil
- 1 onion , chopped
- 1 carrot chopped
- 1 clove garlic , chopped
- 3½ cups canned chicken broth
- 1 teaspoon dill seeds
- 3 cups frozen corn kernels
- 1½ pounds (675 g) medium shrimp , shelled
- ¼ cup light cream or milk
- 1 tablespoon fresh parsley , chopped
- Salt and pepper to taste
Directions
In a large saucepan , heat olive oil over low heat.
Add onion, carrot and garlic.
Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
Add broth and dill seeds.
Bring to a boil .
Reduce heat and simmer , covered, for 20 minutes.
Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
In a blender or food processor , puree the newly made chowder and pour it back into the saucepan.
Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
Stir in milk and parsley, salt and pepper.
Bring mixture back to simmer.
Serve immediately.