Name: Corn and Salmon Chowder
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Corn and Salmon Chowder

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