Recipe information
Yield
Serves 4 to 6
Ingredients
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
Preparation
Step 1
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.
Step 2
Ladle chowder into deep bowls. Sprinkle with remaining thyme.
