Salmon and Corn Chowder

  • Currently 4/5
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)
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.
This soup gets better with age!
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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