{"id":"2be8c9eb-4bd8-4cd7-b819-a429b8e517a7","url":"https://recipestripper.com/recipes/2be8c9eb-4bd8-4cd7-b819-a429b8e517a7","source_url":"https://cooking.nytimes.com/recipes/786728643-brothy-corn-and-salmon-chowder","title":"Brothy Corn and Salmon Chowder","description":"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.","servings":4,"servings_text":"4 to 6 servings","prep_time":"PT0H15M","cook_time":"PT0H25M","total_time":"PT0H40M","ingredients":[{"text":"1 ½ pounds skinless salmon fillets, cut into 1-inch pieces","item":"skinless salmon fillets, cut into 1-inch pieces","quantity":1.5,"unit":"lb"},{"text":"1 ¼ teaspoons fine sea or table salt, divided, plus more to taste","item":"fine sea or table salt, divided","quantity":1.25,"unit":"tsp","preparation":"plus more to taste"},{"text":"Freshly ground black pepper","item":"Freshly ground black pepper"},{"text":"3 teaspoons prepared horseradish, divided, plus more to taste","item":"prepared horseradish, divided","quantity":3,"unit":"tsp","preparation":"plus more to taste"},{"text":"2 tablespoons unsalted butter","item":"unsalted butter","quantity":2,"unit":"tbsp"},{"text":"2 shallots, chopped","item":"shallots","quantity":2,"preparation":"chopped"},{"text":"1 pound small Yukon Gold or red potatoes, cut into ½-inch cubes","item":"small Yukon Gold or red potatoes, cut into 0.5-inch cubes","quantity":1,"unit":"lb"},{"text":"1 quart vegetable broth","item":"vegetable broth","quantity":1,"unit":"quart"},{"text":"3 cups corn kernels (from 3 to 4 ears of corn, save the cobs), or use frozen corn","item":"corn kernels (from 3 to 4 ears of corn, save the cobs), or use frozen corn","quantity":3,"unit":"cup"},{"text":"1 cup halved cherry tomatoes or cubed plum tomatoes","item":"halved cherry tomatoes or cubed plum tomatoes","quantity":1,"unit":"cup"},{"text":"¼ cup chopped basil, dill or chives (or a combination)","item":"chopped basil, dill or chives","quantity":0.25,"unit":"cup","preparation":"or a combination"},{"text":"2 to 3 teaspoons fresh lemon juice, more to taste","item":"fresh lemon juice, more to taste","quantity":2,"quantity_max":3,"unit":"tsp"},{"text":"Heavy cream or plain yogurt (or both), for serving (optional)","item":"Heavy cream or plain yogurt (or both), for serving","preparation":"optional"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"Stir in the remaining 1 teaspoon horseradish, herbs and lemon juice. Taste and add more salt, horseradish and lemon, if needed."},{"number":7,"text":"Serve in bowls, drizzled with heavy cream or dolloped with a little yogurt (or both), if you like."}],"date_published":"2026-10-29T23:42:13.358693+00:00","date_modified":"2026-10-29T23:42:13.358693+00:00"}