Salmon Corn Chowder

What an excellent, easy, filling and healthy soup! This recipe was easy to whip up on a colder night here and we loved it. I did use ff half and half to keep it healthier and we didnt notice the difference at all!


1 lb. salmon fillets, skin and pin bones removed
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
2 shallots, minced
4 cups chicken stock or low-sodium chicken broth
4 unpeeled red potatoes, cut into 1/2-inch dice
2 cups corn kernels (from about 4 ears)
1 cup half-and-half
Sea salt and freshly ground white pepper, to taste
Shredded fresh basil for garnish

Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.
In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.
Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.


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