Salmon and Corn Chowder

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Ingredients
2 tsps olive oil
1 onion (thinly sliced)
1 tsp fennel seed
1/2 cup carrot (chopped into 1/8 inch thick discs)
1/4 tsp garlic powder
1 bay leaf
2 cans vegetable broth
1 potato (cut into 1/2 inch pieces)
2 cups lowfat milk (1%)
1 1/2 cups corn kernels (i.e., frozen)
1 lb salmon fillet (cut into 1 inch pieces)
 
Directions
1. Heat oil in a heavy large pot over medium heat.
2. Add onion, fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden (~ 7 min).
3. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally (~ 10 min).
4. Add broth and potato and bring to a boil.
5. Reduce heat, cover, and simmer until potato is tender (~ 12 min).
6. Puree milk and 1 cup of the corn in a blender.  Add corn puree, remaining 1/2 cup corn, and salmon to pot.
7. Simmer uncovered over medium heat just until salmon is opaque in the center (~ 5 min).
8. Discard bay leaf, and season to taste with salt and pepper (~ 3/4 tsp salt).  Ladle chowder into bowls and serve.
 
Notes:
This soup gets better with age!
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   BoiledMain Ingredient   Fish
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   45 minutes




Kashan Shaikh

Member since Dec 2008

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