Sarasota's Easy Salmon Chowder

Step 1: Base ... Add the butter and oil to a soup pot; and bring to medium-medium high heat. Then, add the potatoes, celery, onion, a pinch of salt and pepper; and, saute for 3-4 minutes, stirring often.

Step 2: Roux ... Add the flour to the vegetables; and, mix until combined - cook 2-3 minutes on medium heat, until all the vegetables are well coated. Next, add the corn and milk; and, mix, just until the sauce begins to thicken (2-3 minutes). Continue to stir until there are no lumps.

Step 3: Add the scallions (white parts only), thyme, tarragon, another pinch of salt and pepper - cover, and cook 7-10 minutes until the potatoes and corn are tender. You want the potatoes cooked through; but, you don't want them falling apart. If the chowder seems a bit thick; you can a little seafood or chicken broth. I prefer a thick chowder; however, now and then, I do add a little broth to the dish. Remember, always taste for seasoning as you go.

Step 4: Finish ... Add the salmon; and, cook uncovered for 3-4 minutes, until the fish is flaky but still firm. Again, season with salt and pepper, only if necessary.

Step 5: Serve and ENJOY! ... Finish or garnish with the scallion greens; and a little black pepper. A nice piece of crusty bread is a great side. Note: I always add more salmon; just because I like it full of fish. But, again, customize it how you like it. My friend adds extra corn and a little jalapeno to hers. So, you have the basic recipe - now make if your own.

Step 6: Note: You can use frozen corn; but, the natural starch in the fresh corn; helps to thicken the chowder. I really do suggest using fresh corn in this dish.