Brothy Corn and Salmon Chowder

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Melissa Clark from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 25 minutes
• ⏱️ Total time: 40 minutes
• 🍽️ Servings: 4 to 6

§Ingredients

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

§Directions

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.

§Additional Resources

The original recipe at cooking.nytimes.com

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