LibreRecipes

Salmon and Vegetable Chowder

Rating

Calories

517.0

Protein

31.0

Sodium

156.0

Fat

30.0

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

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.