Summer Salmon Chowder

2 T. olive oil

1 small shallot, minced

4 med. Red potatoes, diced small

4 ears corn, kernels removed (see photo and note below)

2 T. butter (divided)

2 c. chicken stock

1 ½ c. fat-free milk

2 t. dried thyme

1 8 oz. salmon filet

¼ c. ½& ½ or cream

In a Dutch oven, heat oil over medium. Sauté shallot until translucent. Add potatoes and allow to brown on edges for a few minutes. Add corn kernels (and the “juice”), 1 T. butter and sauté 1 to 2 minutes to caramelize corn. Add 2 c. chicken stock, cover, reduce heat to simmer and cook for 20 minutes or until potatoes are knife tender. Add milk, thyme, salt and pepper to taste.  Cook another 10 minutes stirring often. Add salmon, stir and cook for five minutes. Add ½ & ½ or cream, and final T. of butter. Cook for additional 5 minutes. Serve.