Salmon and Corn Chowder
Preheat a grill and lay a 1-pound salmon fillet and two fresh ears of corn, husked, on the oiled grill. Cook 6 minutes, then turn and cook 5 minutes more. Cool, then slice off corn kernels; cut salmon bite-size. Set aside.
Heat 1 tablespoon olive oil in a 4-quart pan over medium-high heat. Add 1 cup finely chopped onion and 1 diced Yukon Gold potato. Cook, covered, 10 minutes.
Add 2 cups whole milk, 1 cup light cream, 1/2 stick butter, and 1/2 teaspoon Worcestershire sauce. Simmer 10 minutes, then stir in corn, salmon, 1/4 teaspoon dried tarragon, 1 teaspoon paprika, salt and pepper. Simmer 5 minutes.