Once the ears of corn have cooled enough to be handled, cut the kernels off the cobs and discard the cobs. Melt the butter over medium low heat along with the olive oil. Add the onion and garlic clove and saute until they soften and begin to look translucent, about 5 minutes. Add the corn kernels and continue to saute for another 10 minutes, stirring every few minutes.

Add the remaining ingredients and bring the soup to a boil, then immediately lower to a simmer, gently breaking apart the salmon with the end of your wooden spoon. Allow the soup to cook for 7 minutes, then remove it from the heat, puree it in a blender or food processor, and serve.