SALMON AND VEGETABLE CHOWDER (dairy/fish)
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Ingredients 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 pareve chicken broth 1/2 cup dry white wine 1 pound skinless salmon fillet, cut into 3/4-inch pieces 1 cup whipping cream

Instructions

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. 

Serving Size

Serves 4 to 6.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .