Salmon and Potato Chowder

It's the last day of Soup Month 2013, and I hope you've enjoyed all of the new soup, chowder and chili recipes.  Since today is the last day of soup month, we decided to wrap up the month with a delicious Salmon and Potato Chowder.  Salmon, in any way, shape, or form, is one of my favorite types of seafood to cook and regardless of the cooking method, salmon always tastes great.

For some reason, many people are intimidated when it comes to cooking salmon.  I'm not sure why, but they usually think this is a difficult fish to cook and that couldn't be further from the truth.  In the past we've made a Basil-Dijon Salmon over Red Lentil Puree,  a Salmon Salad with Mango Salsa, and even a super easy to make Salmon BLT Sandwich, which is wonderful.  And, all of these are easy to prepare.

So, if you've never tried to cook salmon, this is your chance, and what better way to learn to cook salmon than in a nice, warm chowder.  This chowder is real comfort food, with red potatoes, corn and just a touch of white wine to accent the fish.  The chowder takes less than 30 minutes to make and tastes great served with a small salad or a few baked scallop or clam shells. 

Enjoy and thanks for joining us for Soup Month 2013!!

1-1/3 lbs  Salmon, skinned, deboned and cut into 1-inch cubes
2 TB  Butter, divided
2 TB  Olive Oil, divided
1 large  Shallot, minced
1/3 cup  Dry White Wine
3-1/4 cups  Chicken Stock
5 large  Red Potatoes, peeled and cut into 1/2-inch cubes
1-1/2 cups  Frozen Corn Kernels, defrosted
1 cup  Half and Half
1 TB  Lobster Base (optional)
1 tsp Kosher Salt
1/2 tsp  Ground Black Pepper

In a medium soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.  Add the shallot and sauté until tender, about 3 minutes.  Add the white wine and simmer until reduced by half.  Add the stock and increase the heat to high and bring to a boil.  Reduce heat to a simmer and add the potatoes.  Cook until the potatoes are tender about 12 minutes.

While the potatoes are cooking, use a large skillet to heat 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat.  Season the salmon pieces with salt and pepper, then add them to the skillet and cook until seared on all sides, but not fully cooked, about 3 minutes total.  Remove skillet from the heat and set aside.

In a blender, combine the corn and half and half and puree until smooth.  Add this mixture and the lobster base to the cooked potatoes, stir, and season with additional salt and pepper, if needed. 

Add the salmon pieces to the chowder, stirring gently, and simmer until the salmon is warm. Ladle the chowder into bowls and serve. (Alternately, you could also place the pieces of salmon in the bowls, then ladle the chowder over the salmon.  Either way works great.)