CORN AND SALMON CHOWDER  

Puréeing the corn with low-fat milk gives the soup a creamy 
texture. Serve it as a starter or as a light main course with 
a green salad and crusty bread.

1 tablespoon olive oil
1 large onion, thinly sliced
1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise  
  and thinly sliced, 2 tablespoons fronds chopped and reserved
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1 bay leaf
2 cups canned vegetable broth
1 8-ounce russet potato, peeled, cut into 1/2-inch pieces

2 cups low-fat (1%) milk
1 1/2 cups frozen yellow corn kernels, thawed
1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces

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.

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.

Ladle chowder into bowls. Sprinkle with reserved chopped fennel 
fronds.

Makes 4 servings.
   
Per serving: calories, 355; total fat, 11 g; saturated fat, 2 g; 
cholesterol, 52 mg