NYT Cooking· by Melissa Clark★ 5.0 (308)

Brothy Corn and Salmon Chowder

Name: Brothy Corn and Salmon Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: american
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)

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A brothy chowder loaded with salmon, corn, potatoes, and tomatoes finished with horseradish and cream. Light and herby with a pleasant peppery bite, it's a satisfying meal that celebrates fresh corn in summer or works year-round with frozen kernels.

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Brothy Corn and Salmon Chowder

Nutrition & ingredients

Ingredients