Ingredients
1
large onion, thinly sliced
1
medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tbsp fronds chopped and reserved
1/2
cup finely chopped peeled carrot
2
cups canned vegetable broth
1
8-ounce russet potato, peeled, cut into 1/2-inch pieces
1
1/2 cups frozen yellow corn kernels, thawed
1
12-ounce piece skinless salmon fillet, cut into 1-inch pieces
Directions
1.
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 boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.
2.
Purée milk and 1 cup 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.
3.
Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds.
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