SALMON & VEGETABLE CHOWDER

By BobD

Ingredients

• 4-6 SERVINGS
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large pot over medium heat.

Add leek and fennel seeds and saute 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.

Ladle chowder into deep bowls.

Sprinkle with remaining thyme.