Salmon and Vegetable Chowder

Name: Salmon and Vegetable Chowder
Ingredients: 1 tablespoon vegetable oil; 1 leek (white and pale green parts only), sliced; 1 teaspoon fennel seeds; 1 large russet potato, peeled, diced; 1 large zucchini, diced; 1 cup frozen corn kernels; 1 carrot, diced; 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 3 cups canned low-salt chicken broth; 1/2 cup dry white wine; 1 pound skinless salmon fillet, cut into 3/4-inch pieces; 1 cup whipping cream

12 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

Directions

1

Heat oil in heavy large pot over medium heat.
2

Add leek and fennel seeds and saute until leek is tender but not brown, about 5 minutes.
3

Add potato, zucchini, corn, carrot and half of thyme.
4

Stir 2 minutes.
5

Add broth and wine; simmer until potato is tender, about 15 minutes.
6

Add salmon and cream.
7

Simmer until salmon is just opaque in center, about 5 minutes.
8

Season chowder to taste with salt and pepper.
9

Ladle chowder into deep bowls.
10

Sprinkle with remaining thyme.