Salmon-and-Corn Chowder

Name: Salmon-and-Corn Chowder
Prep time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter; 1 small onion, finely chopped; Kosher salt and freshly ground pepper; 1 tablespoon unbleached all-purpose flour; 2 jars (each 8 ounces) clam broth; 12 ounces Yukon Gold potatoes, scrubbed and cut into ½-inch pieces; 1 pound skinless salmon fillet; 2 ears corn, shucked; 0.25 cup heavy cream; 0.25 cup thinly sliced fresh basil, plus whole leaves for serving

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By

Martha Stewart Editors

Updated on September 19, 2017

salmon-and-corn chowder — Photo: Armando Rafael

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.

Ingredients

3 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1 tablespoon unbleached all-purpose flour
2 jars (each 8 ounces) clam broth
12 ounces Yukon Gold potatoes, scrubbed and cut into ½-inch pieces
1 pound skinless salmon fillet
2 ears corn, shucked
¼ cup heavy cream
¼ cup thinly sliced fresh basil, plus whole leaves for serving

Directions

Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds.
Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.