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Clean recipe · cooking.nytimes.com

Brothy Corn and Salmon Chowder

Filled with tender pieces of salmon, sweet corn kernels, and cubed potatoes and tomatoes, this lovely soup is both satisfying and easy to make. In the summer, it’s a perfect vehicle for fresh corn, and you can simmer the cobs in the broth to bolster the flavors. But it’s just as good with frozen corn whenever you’re craving a light, herby soup with a horseradish kick.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 15 min
Cook:
0 hr 25 min
Total:
0 hr 40 min
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Ingredients

  1. 1 ½ pounds skinless salmon fillets, cut into 1-inch pieces
  2. 1 ¼ teaspoons fine sea or table salt, divided, plus more to taste
  3. Freshly ground black pepper
  4. 3 teaspoons prepared horseradish, divided, plus more to taste
  5. 2 tablespoons unsalted butter
  6. 2 shallots, chopped
  7. 1 pound small Yukon Gold or red potatoes, cut into ½-inch cubes
  8. 1 quart vegetable broth
  9. 3 cups corn kernels (from 3 to 4 ears of corn, save the cobs), or use frozen corn
  10. 1 cup halved cherry tomatoes or cubed plum tomatoes
  11. ¼ cup chopped basil, dill or chives (or a combination)
  12. 2 to 3 teaspoons fresh lemon juice, more to taste
  13. Heavy cream or plain yogurt (or both), for serving (optional)

Instructions

  1. Season salmon lightly with ½ teaspoon salt and a generous grinding of black pepper, then smear the pieces with 2 teaspoons horseradish. Set aside to marinate briefly.
  2. In a soup pot or Dutch oven, melt butter over medium heat. Add shallots and ¾ teaspoon salt, and cook until golden, about 5 minutes.
  3. Add the potatoes, broth and corn cobs, if you have them, to the pot. Bring liquid to a simmer and let cook for 15 minutes; the potatoes should be almost cooked through.
  4. Remove cobs from the pot if you’ve used them. If you like, you can let the cobs cool and squeeze their liquid back into the pot.
  5. Add salmon, corn kernels and tomatoes to the pot and cook until the salmon is just cooked through and the potatoes are tender, about 5 minutes longer.
  6. Stir in the remaining 1 teaspoon horseradish, herbs and lemon juice. Taste and add more salt, horseradish and lemon, if needed.
  7. Serve in bowls, drizzled with heavy cream or dolloped with a little yogurt (or both), if you like.