Serves 4; can be multiplied.
Ingredients
1 Tbsp butter
1 Tbsp olive oil
1/2 medium onion, diced
8 oz fresh corn kernels (can use frozen)
8 oz red-skinned new potatoes, diced
1 tsp dried thyme leaf
2 cups water
3/4 lb salmon filet, cut into 1-inch chunks
4 oz half-and-half
1 tsp kosher salt
1/2 tsp fresh black pepper
1/4 cup fresh chopped parsley
Directions
In a 4- or 5-quart Dutch oven or heavy stock pot, heat the butter and oil over low-medium heat. Add the onion, and sauté for 2 minutes, until translucent.
Stir in the corn, potatoes and thyme. Be sure that all of the vegetables mingle with the onions. Cook for 2 minutes, then add 2 cups of water. Raise the heat to high, and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes, until the potatoes are tender when pierced with a knife.
Remove the pot from heat. With an immersion blender, pureé part of the soup to thicken it, leaving most of the vegetables whole. Return the pot to low heat. Taste, and season with salt and pepper. (You will need a full teaspoon of salt, because the base of the soup is water.)
Stir in the salmon, which will cook quickly in the hot soup. When the salmon is cooked through (2-3 minutes on low heat), pour in the half-and-half, and add the parsley. Let the soup come back to heat, but do not boil. Taste, and adjust seasoning with more pepper, if needed.
Serve hot.