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Summer Potato & Fennel Chowder

A light zesty summer broth made with yellow potatoes and crisp fennel flavored with lemon zest and tarragon garnished with juicy pieces of smoked salmon.
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Print Recipe
Total Time60 Mins
Prep Time20 Mins
Cook Time40 Mins
ServingsServes 8
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

Soup

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 8

Description

A light zesty summer broth made with yellow potatoes and crisp fennel flavored with lemon zest and tarragon garnished with juicy pieces of smoked salmon.

Ingredients

  • 4 cups (558 g) Yellow Potatoes (cubed)
  • 1 ½ cups (115 g) Fennel (chopped)
  • 2 cups (388 g) Frozen Corn
  • 3 tbsp (44ml) Olive Oil
  • 1 ½ cups (65 g) White Onion (diced)
  • 1 cup (101 g) Celery (diced)
  • 2 tbsp (12 g) Lemon Zest
  • ¼ cup (59 ml) Lemon Juice
  • 2 qt (1892 ml) Vegetable Stock
  • 14 oz (414 ml) Cream of Celery Soup
  • ½ tbsp (7 g) Ground Black Pepper
  • 2 tbsp (6 g) Dill Fronds
  • 6 oz (170 g) Smoked Salmon

Preparation

  1. Gather all ingredients and equipment.
  2. In a large pot, on medium high heat, add olive oil then sauté onions and fennel for 2 minutes, then add in yellow potatoes, salt and pepper sauté for another 2 minutes, then add in vegetable stock, cream of celery, lemon zest, celery, corn, and bring to a boil and then reduce heat to a simmer and cook until potatoes are fully cooked or fork tender for about 40 minutes. Then finish with lemon juice and lightly stir to combine.
  3. To serve, ladle soup into a bowl then garnish with smoked salmon chunks and dill fronds. Exclude smoked salmon to keep vegetarian.

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Nutrition Facts Per Serving

Calories

230

Fat

8g

Sodium

1030mg

Cholesterol

5mg

Vitamin C

22.75mg

Carbohydrates

36g

Fiber

3g

Protein

8g

Potassium

307mg

Sugar

7g

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