Corn and Salmon Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 1 bay leaf
- 2 garlic cloves, minced
- 1 large onion, thinly sliced
Preparation 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. 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. Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds. Per serving: calories, 355; total fat, 11 g; saturated fat, 2 g; cholesterol, 52 mg Nutritional analysis provided by Bon Appétit
Preparation 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. 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. Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds. Per serving: calories, 355; total fat, 11 g; saturated fat, 2 g; cholesterol, 52 mg Nutritional analysis provided by Bon Appétit
