Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Salmon-and-Corn Chowder Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 19, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print