Corn And Salmon Chowder
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (thinly sliced)1
Bay Leaf2 cups
Vegetable Broth (canned)2 cups
Milk (low-fat 1%)1.5 cups
Yellow Corn Kernels (frozen, thawed)Directions:
1
Heat oil in heavy large pot over medium heat
2
Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes
3
Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes
4
Add broth and potato and bring to boil
5
Reduce heat, cover and simmer until potato is tender, about 12 minutes
6
Purée milk and 1 cup corn in blender
7
Add corn purée, remaining 1/2 cup corn and salmon to pot
8
Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes
9
Discard bay leaf
10
Season with salt and pepper
11
Heat oil in heavy large pot over medium heat
12
Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes
13
Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes
14
Add broth and potato and bring to boil
15
Reduce heat, cover and simmer until potato is tender, about 12 minutes
16
Purée milk and 1 cup corn in blender
17
Add corn purée, remaining 1/2 cup corn and salmon to pot
18
Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes
19
Discard bay leaf
20
Season with salt and pepper
21
Ladle chowder into bowls
22
Sprinkle with reserved chopped fennel fronds
23
Ladle chowder into bowls
24
Sprinkle with reserved chopped fennel fronds