Potato Corn Salmon Chowder

Chowders are popular dishes served in the Pacific Northwest from clam chowder and vegetable chowder to the most common, salmon chowder, perhaps because salmon is in abundance here. I love chowder, but chowder is a heavy dish if prepared with bacon and heavy cream. I come up with my own recipe for enjoying salmon chowder without packing more weight on my belly. I am certain that everyone will enjoy this tasty, healthy seafood chowder.
Ingredients:
8 oz salmon, diced
1 large Idaho potato, diced
1 tbs fresh thyme
1 large tomato, deseeded and diced
1 cup corn
1 cup white onion, diced
1/2 cup white wine
2 cups vegetable stock or fish stock
1 cup of whole milk or skim milk *
2 tbs butter
1 tbs olive oil
Salt and black pepper to taste

 Directions:
In a medium sized soup pot, sauté' onion in butter and oil for a few minutes or until fragrant.. Deglaze with wine.
Add stock. Bring to a boil. Add potatoes and thyme. Simmer until the potato is fork tender. Add tomatoes, corn and salmon. Season with salt and pepper. Bring it back to a boil and simmer for 5 minutes. Add milk stirring frequently. Re-season to taste and top with fresh sweet basil.

* Use heavy cream for creamier taste.