Corn And Salmon Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 medium fennel bulb, see note below
• 1/2 cup carrot, peeled and finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 2 cups vegetable broth
• 8 ounces russet potatoes, peeled, cut into 1/2-inch pieces
• 2 cups low-fat milk
• 1 1/2 cups frozen corn, thawed
• 12 ounces salmon fillets, skinned, cut into 1-inch pieces

Recipe

• 1 trim the fennel bulb halved lengthwise and thinly slice. chop 2 tablespoons fronds and reserve.
• 2 heat oil in heavy large pot over medium heat.
• 3 add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes.
• 4 reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.
• 5 add broth and potato and bring to boil. reduce heat, cover and simmer until potato is tender, about 12 minutes.
• 6 purée milk and 1 cup corn in blender.
• 7 add corn purée, 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.