Corn and Salmon Chowder

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 large onion, thinly sliced
1 medium fennel bulb, with fronds, peeled and trimmed, cut into ½ inch pieces and reserved
1/2 cup carrot, peeled, finely chopped
2 cloves garlic, finely minced
1 bay leaf
2 cups chicken broth
(1) 8-oz Russet potato
2 cups low-fat milk
1 1/2 cups frozen yellow corn kernels, thawed
(1) 12-oz salmon fillet, skinless, cut into 1-inch pieces
Salt and pepper to taste

Heat oil in heavy, large pot over medium heat. Add onion, sliced fennel, carrot, garlic, and bay leaf, and sauté until vegetables are light golden, about 7 minutes. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add broth and potato, and bring to a boil. Reduce heat, cover, and simmer until potato is tender, about 12 minutes.

Purée milk and 1 cup of corn in blender. Add corn purée, remaining 1/2 cup corn, and salmon to pot. Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds.

Makes 8 servings

Allergy Warning: Contains milk and fish