Brothy Corn and Salmon Chowder
Updated August 14, 2026
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 40 min
- Rating
- Comments
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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)
Nutritional analysis per serving (4 to 6 servings)
33 grams carbs; 78 milligrams cholesterol; 431 calories; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 5 grams fiber; 599 milligrams sodium; 28 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Stir in the remaining 1 teaspoon horseradish, herbs and lemon juice. Taste and add more salt, horseradish and lemon, if needed.
- Step 7
Serve in bowls, drizzled with heavy cream or dolloped with a little yogurt (or both), if you like.
Private Notes
Comments
The best way to make corn chowder taste of corn is to poach slightly the corn cobs with intact kernels in plain water. The water will retain a great deal of corn flavor. Remove the cobs, strip the kernels and return the cobs to the water till the water cools. Strain of silk and use that instead of vegetable stock. Proceed with this or any recipe.
Roast the cobs before using them to make a stock. They provide more flavor then. I learned that from chef Tony Maws of the late, lamented Craigie on Main.
Horseradish haters here. Suggestions for a different addition?
I added some pepper flakes for a little kick. Next time I think I'll add diced jalapeños. The potatoes took a bit longer to cook, but overall, the meal was delicious!
This was fantastic! I had planned on making exactly to the recipe, but did not have potatoes on hand, so substituted with Trader Joe’s gnocchi. Also used mushroom broth instead. I cooked the salmon in the oven instead at 425 for 11 minutes. Waited for it to cool, then crumbled it into the soup. OMG- so good and kids loved it too!
I have clam juice left from a previous recipe. Could I use that instead of vegetable? Or will the whole thing get too fishy?