Name: Corn and Salmon Chowder
Yield: Makes 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

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

Recipe information

Yield
Makes 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

Preparation

Step 1
Heat oil in heavy large pot over medium heat. Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add broth and potato and bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.
Step 2
Purée milk and 1 cup corn in blender. Add corn purée, remaining 1/2 cup corn and salmon to pot. Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper.
Step 3
Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds.

Nutrition Per Serving

Per serving: calories

355; total fat

11 g; saturated fat

2 g; cholesterol

52 mg

#### Nutritional analysis provided by Bon Appétit

TagsChowder Soup Soup/Stew Onion Root Vegetable Vegetable Fennel Carrot Garlic Russet Potato Potato Corn Salmon Fish Seafood Starter Main Lunch Dinner Gluten Free Nut Free Saute Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes