Salmon and Vegetable Chowder

• 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

1. Heat oil in heavy large pot over medium heat.
2. Add leek and fennel seeds and saute until leek is tender but not brown, about 5 minutes.
3. Add potato, zucchini, corn, carrot and half of thyme.
4. Stir 2 minutes.
5. Add broth and wine; simmer until potato is tender, about 15 minutes.
6. Add salmon and cream.
7. Simmer until salmon is just opaque in center, about 5 minutes.
8. Season chowder to taste with salt and pepper.
9. Ladle chowder into deep bowls.
10. Sprinkle with remaining thyme.

vegetable oil, only, fennel seeds, russet potato, zucchini, corn, carrot, thyme, chicken broth, white wine, salmon fillet, whipping cream

Taken from www.epicurious.com/recipes/food/views/salmon-and-vegetable-chowder-3042 (may not work)