Salmon and Corn Chowder
|Salmon fillets||1 Pound (skin and pin bones removed)|
|Unsalted butter||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Shallots||2 , minced|
|Chicken stock/Low-sodium chicken broth||4 Cup (64 tbs)|
|Unpeeled red potatoes||4 , cut into 1/2-inch dice|
|Corn kernels||2 Cup (32 tbs) (from about 4 ears)|
|Half and half||1 Cup (16 tbs)|
|Sea salt||To Taste|
|Freshly ground white pepper||To Taste|
|Shredded fresh basil||1 Teaspoon (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.