Ingredients
- 1 (14 oz.) can fat-free, reduced sodium chicken broth
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 fennel bulb, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 russet potato, diced
- 1½ cups frozen corn
- 1 bay leaf
- 1 tsp. thyme (optional)
- ½ lb. salmon, cut into bite-sized pieces
- 2 cups fat-free evaporated milk
- ½ tsp. salt
- Pepper to taste
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Instructions
- Heat oil in a large, heavy-bottomed pot on medium high. Add the onion, fennel, carrots, and garlic. Cook until soft (4-5 minutes).
- Add the remaining vegetables, bay leaf, thyme, and broth. Bring to a boil. Cover, reduce heat to medium, and simmer until vegetables are tender (10-15 minutes).
- Stir in the fish, evaporated skim milk, salt, and pepper. Simmer until fish is no longer translucent (4-5 minutes).