Brothy Corn and Salmon Chowder

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.

   Start 5-minute timer
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.

   Start 15-minute timer
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.

   Start 5-minute timer
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.