Corn and Salmon Chowder

Name: Corn and Salmon Chowder
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tablespoons fronds chopped and reserved; 1/2 cup finely chopped peeled carrot; 2 garlic cloves, minced; 1 bay leaf; 2 cups canned vegetable broth; 1 8-ounce russet potato, peeled, cut into 1/2-inch pieces; 2 cups low-fat (1%) milk; 1 1/2 cups frozen yellow corn kernels, thawed; 1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces

11 ingredients

12 steps

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tablespoons fronds chopped and reserved
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1 bay leaf
2 cups canned vegetable broth
1 8-ounce russet potato, peeled, cut into 1/2-inch pieces
2 cups low-fat (1%) milk
1 1/2 cups frozen yellow corn kernels, thawed
1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces

Directions

1

Heat oil in heavy large pot over medium heat.
2

Add onion, sliced fennel, carrot, garlic and bay leaf and saute until vegetables are light golden, about 7 minutes.
3

Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.
4

Add broth and potato and bring to boil.
5

Reduce heat, cover and simmer until potato is tender, about 12 minutes.
6

Puree milk and 1 cup corn in blender.
7

Add corn puree, remaining 1/2 cup corn and salmon to pot.
8

Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes.
9

Discard bay leaf.
10

Season with salt and pepper.
11

Ladle chowder into bowls.
12

Sprinkle with reserved chopped fennel fronds.