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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This sounds good. From Bon Appetit, November 2000. Ingredients:
1 tablespoon olive oil |
1 large onion, thinly sliced |
1 medium fennel bulb, see note below |
1/2 cup carrot, peeled and finely chopped |
2 garlic cloves, minced |
1 bay leaf |
2 cups vegetable broth |
8 ounces russet potatoes, peeled, cut into 1/2-inch pieces |
2 cups low-fat milk |
1 1/2 cups frozen corn, thawed |
12 ounces salmon fillets, skinned, cut into 1-inch pieces |
Directions:
1. Trim the fennel bulb halved lengthwise and thinly slice. Chop 2 tablespoons fronds and reserve.
2. Heat oil in heavy large pot over medium heat.
3. Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes.
4. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.
5. Add broth and potato and bring to boil. 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. Ladle chowder into bowls.
12. Sprinkle with reserved chopped fennel fronds.
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