Salmon-and-Corn Chowder

salmon-and-corn chowder
Photo: Armando Rafael
Prep Time:
20 mins
Total Time:
30 mins

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


  • 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


  1. 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.

  2. 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.

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