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