Salmon and Vegetable Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
1 leek (white and pale green parts only), sliced |
1 teaspoon fennel seeds |
1 large russet potato, peeled, diced |
1 large zucchini, diced |
1 cup frozen corn kernels |
1 carrot, diced |
2 tablespoons chopped fresh thyme or 2 teaspoons dried |
3 cups canned low-salt chicken broth |
1/2 cup dry white wine |
1 pound skinless salmon fillet, cut into 3/4-inch pieces |
1 cup whipping cream |
Directions:
1. Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
2. Ladle chowder into deep bowls. Sprinkle with remaining thyme.
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