Summer Potato, Fennel, and Smoked Salmon Chowder | Michigan Potatoes
A light zesty summer broth made with yellow potatoes and crisp fennel flavored with lemon zest and dill garnished with juicy pieces of smoked salmon.
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Ingredients
- 4 cups (558 g) yellow potatoes, cubed
- 1-1/2 cups (115 g) fennel, chopped
- 2 cups frozen corn
- 3 Tbsp olive oil
- 1-1/2 cups white onion, diced
- 1 cup celery, diced
- 2 Tbsp (12 g) lemon zest
- 1/4 cup lemon juice
- 2 quarts (1.9 liters) vegetable stock
- 1 14-ounce can cream of celery soup
- 1/2 Tbsp ground black pepper
- 2 Tbsp dill fronds
- 6 ounces (170 g) smoked salmon
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