Directions:
- 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.
- Ladle chowder into deep bowls. Sprinkle with remaining thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.48 Kcal (1781 kJ) | ||
| Calories from fat | 180.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 31% | |
|---|---|---|---|
| Cholesterol | 87.7mg | 29% | |
| Sodium | 555.44mg | 23% | |
| Potassium | 926.74mg | 20% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 29.54g | 59% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.49 Kcal (375 kJ) | ||
| Calories from fat | 37.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 31% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 29% | |
| Sodium | 116.82mg | 23% | |
| Potassium | 194.92mg | 20% | |
| Total Carbs | 5.45g | 9% | |
| Sugars | 0.73g | 14% | |
| Dietary Fiber | 0.75g | 14% | |
| Protein | 6.21g | 59% | |
| Vitamin C | 2mg | 16% | |
| Iron | 0.6mg | 15% | |
| Calcium | 19.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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