Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Salmon-and-Corn Chowder 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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