SALMON AND CORN CHOWDER

Currently 5/5

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!

wegottaeat.com