Instructions

1. 1
   In a large saucepan, heat olive oil over low heat.
2. 2
   Add onion, carrot and garlic.
3. 3
   Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
4. 4
   Add broth and dill seeds.
5. 5
   Bring to a boil.
6. 6
   Reduce heat and simmer, covered, for 20 minutes.
7. 7
   Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
8. 8
   In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
9. 9
   Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
10. 10
    Stir in milk and parsley, salt and pepper.
11. 11
    Bring mixture back to simmer.
12. 12
    Serve immediately.