- 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.