Brothy Corn and Salmon Chowder

Ingredients

• 1.5 lb skinless salmon fillets (Cut into 1-inch pieces)
• 1.25 tsp fine sea salt or table salt (Divided, plus more to taste)
• freshly ground black pepper (A generous grinding, plus more to taste)
• 3 tsp prepared horseradish (Divided, plus more to taste)
• 2 tbsp unsalted butter
• 2 shallots (Chopped)
• 1 lb Yukon Gold or red potatoes (Small potatoes, cut into 1/2-inch cubes)
• 1 qt vegetable broth
• 3 cups corn kernels (From 3 to 4 ears of corn; save the cobs for simmering in the broth, or use frozen corn)
• 1 cup cherry tomatoes or plum tomatoes (Cherry tomatoes halved, or plum tomatoes cubed)
• 0.25 cup fresh basil, dill, chives, or combination (Chopped)
• 2.5 tsp fresh lemon juice (Use 2 to 3 teaspoons, more to taste)
• heavy cream or plain yogurt (Optional, for serving; use either or both)

Steps

1. 1

   Season the salmon pieces lightly with 1/2 teaspoon of the salt and a generous grinding of black pepper. Smear the salmon with 2 teaspoons of the prepared horseradish, then set it aside to marinate briefly while you begin the soup.

2. 2

   Melt the butter in a soup pot or Dutch oven over medium heat. Add the chopped shallots and 3/4 teaspoon of the salt. Cook for about 5 minutes, stirring occasionally, until the shallots are golden and fragrant.

3. 3

   Add the cubed potatoes to the pot. Pour in the vegetable broth and add the reserved corn cobs, if using fresh corn. Bring the liquid to a simmer, then cook for 15 minutes, until the potatoes are almost cooked through but not yet completely tender.

4. 4

   Remove the corn cobs from the pot. If desired, let them cool slightly, then squeeze their liquid back into the pot to recover their remaining corn flavor.

5. 5

   Add the marinated salmon pieces to the pot. Add the corn kernels and tomatoes. Cook for about 5 minutes longer, until the salmon is just cooked through and the potatoes are tender.

6. 6

   Stir in the remaining 1 teaspoon of horseradish, the chopped herbs, and the lemon juice. Taste the broth and adjust with additional salt, horseradish, and lemon juice as needed.

7. 7

   Ladle the chowder into bowls. If desired, drizzle each serving with heavy cream, dollop with a little plain yogurt, or use both.

Notes

Fresh corn may be replaced with frozen corn. The corn cobs are optional but can be simmered in the broth to deepen the corn flavor. Nutritional values for the optional serving cream or yogurt are not included because no quantity is specified.

Nutrition per serving

• soup
• chowder
• main
• seafood
• summer
• one-pot
• light meal
• gluten-free